Deconstructed Green Bean Casserole

This recipe was inspired by several recipes including Alton Brown's Best Ever Green Bean Casserole and Damaris Philips sheet pan green bean dish . . . I used the parts I liked best from each and created my version of a deconstructed green bean casserole  . . .

Deconstructed Green Bean Casserole     4 to 6 servings

1 pound green beans, trimmed

4 ounces button mushrooms, stems removed, sliced 

2 cloves garlic, minced

1 1/2 tablespoons olive oil 

Kosher salt 

Cheese Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon ground nutmeg and paprika

1/2 cup chicken broth

1/2 cup whole milk or half and half

1/2 to 3/4 cup grated Cheddar cheese

Garnish:

1/2 cup crispy French-fried onions

1. Green beans: Preheat the oven or a toaster oven to 400°.
2. Place the green beans on a sheet pan. Add the mushrooms, garlic and olive oil, sprinkle with 1/4 teaspoon salt and toss to coat. 
   
3. Roast the green beans until tender and the skins blister, 8 to 10 minutes depending on the thickness of the green beans. If they are not tender, add a little water, cover with foil, return to oven and steam for 5 to 10 minutes longer. 
   
4. Sauce: (Click on this link for step-by-step photos for making a basic white sauce). Melt butter on low heat. Stir in flour, creating a smooth mixture. Cook for 3 to 5 minutes to develop flavor. Add seasoning. 
5. Add liquids and cook over medium heat until thickened. 
6. Add cheese and stir into mixture until melted.
7. Serving and to garnish: Pour the cheese sauce on the bottom of a platter. 
8. Top with the roasted green beans; drizzle with remaining cheese (or as much as desired) and crispy fried onions. Serve immediately.
   

Recipe without photos . . .

Deconstructed Green Bean Casserole     4 to 6 servings

1 pound green beans, trimmed

4 ounces button mushrooms, stems removed, sliced 

2 cloves garlic, minced

1 1/2 tablespoons olive oil 

Kosher salt 

Cheese Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt

1/4 teaspoon ground nutmeg and paprika

1/2 cup chicken broth

1/2 cup whole milk or half and half

1/2 to 3/4 cup grated Cheddar cheese

Garnish:

1/2 cup crispy French-fried onions

1. Green beans: Preheat the oven or a toaster oven to 400°.
2. Place the green beans on a sheet pan. Add the mushrooms, garlic and olive oil, sprinkle with 1/4 teaspoon salt and toss to coat. 
3. Roast the green beans until tender and the skins blister, 8 to 10 minutes depending on the thickness of the green beans. If they are not tender, add a little water, cover with foil, return to oven and steam for 5 to 10 minutes longer. 
4. Sauce: Melt butter on low heat. Stir in flour, creating a smooth mixture. Cook for 3 to 5 minutes to develop flavor. Add seasoning.
5. Add liquids and cook over medium heat until thickened. 
6. Add cheese and stir into mixture until melted.
7. Serving and to garnish: Pour the cheese sauce on the bottom of a platter. 
8. Top with the roasted green beans; drizzle with remaining cheese (or as much as desired) and crispy fried onions. Serve immediately.