Green Beans With Mustard Cream Sauce and Toasted Almonds

Green Beans With Mustard Cream Sauce and Toasted Almonds

8 Reviews 1 Pic
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“Green Beans With Mustard Cream Sauce and Toasted Almonds is my answer to classic green bean casserole. The vegetables and sauce can be made in the morning. Before serving, heat them together and sprinkle with almonds.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Heat 2 Tbs. of butter in a large, deep skillet over medium-high heat. Add onions; saute, shaking pan occasionally, until golden brown, 5 to 7 minutes.
  2. Dump onions onto a large cookie sheet. Add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. Turn heat to high; cover and cook until wisps of steam escape around the lid. Set timer for 5 minutes; cook until bright green but tender.
  3. Drain beans; transfer to cookie sheet with onions and spread out to cool. (Cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hours ahead.)
  4. Microwave milk, chicken broth and mustard in a 1-quart Pyrex-type measuring cup until steamy. Heat remaining 2 Tbs. of butter in the skillet. Whisk in flour, then hot milk mixture, until smooth and simmering. (Sauce can be made up to 4 hours ahead: Cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)
  5. Add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.

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Reviews (8)

Rate This Recipe
Hot Chilli
66

Hot Chilli

The end result was very tasty but the method was way over complicated! I softened a finely diced onion (couldn't find pearl onions) in a pan whilst the milk mixture was heating in the microwave. I added the butter & flour to the onions, added the milk and cooked till just starting to thicken. I then added some frozen green beans and simmered for 10 mins until the beans were cooked and sauce thick. Didn't use 1/4 cup of mustard as I thought that was excessive. How much mustard you need will depend on the brand you use & personal taste preference.

KIK
50

KIK

NO ONE ATE IT

DCcitybelle
48

DCcitybelle

I made this last year for Thanksgiving, and it got rave reviews. I used fresh green beans, instead of frozen, and thinly sliced Vidalia onions instead of pearl onions. Everyone loved it, and I will definatley make this again.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 15.5 g
  • 5%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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