April 11, 2025

Hello Foodie Friends

Easter side dishes are where it’s at — you have to have that balance of cozy, fresh, and just a little extra.

Sheet pan to the rescue I saw this and loved it immediately! Not only does roasting highlight the beans flavor but it's sitting in a thin bed of creamy goat cheese sauce vs entirely drowning in it and ending up soupy. The beans are the real star of the show and stay a little firm too vs mush. Let's face it, on a holiday table filled with casseroles we could use something that won't weigh you down... pairs beautifully with ham, lamb, or whatever main you’re working with too.

Elevated from the original casserole there is so much flavor here I would urge you to give it a try. Mushrooms aren't your thing? Go ahead and leave them off it still rocks in flavor.

Enjoy!
Marzee
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DECONSTRUCTED GREEN BEAN CASSEROLE

INGREDIENTS:

Beans:
1 pound whole green beans, ends trimmed
4 ounces mushrooms, stems removed and sliced
1 1/2 tablespoons olive oil
4 slices of crispy cooked bacon, broken into small pieces
Kosher salt

Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup whole milk, warmed
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
4 ounces goat cheese, crumbled
Kosher salt

DIRECTIONS:
Preheat the oven or a toaster oven to 400 degrees. Place the green beans on a sheet pan. Add the mushrooms and olive oil, then sprinkle with 1/4 teaspoon salt and toss to coat. Roast the green beans for 8-10 minutes until tender and the skins blister. Meanwhile, add the butter to a small saute pan over medium heat and cook until it starts to bubble and brown. Add the flour and stir to cook the flour for 1 to 3 minutes. Slowly whisk in the warmed milk and continue to cook until the mixture simmers and thickens, about 10 minutes. Add the garlic powder and pepper and remove from the heat. Add 3 ounces of the goat cheese and season with salt to taste.

When the green beans are tender, pour the goat cheese sauce on the bottom of a platter. Mound the roasted green beans over the sauce and sprinkle over the remaining goat cheese, fried onions and bacon. Serve with a large spoon to get both sauce and beans with topping.

MARZEE's CORNER

HOW TO PREP AND STORE WHOLE FRESH GREEN BEANS

How to Prep Whole Green Beans

Rinse under cold water. Trim the ends – snap or cut off the stem end (the side that was attached to the plant). The tail end is edible but you can trim it too if you want them to look neater. Optional: Cut in half or thirds if you're stir-frying or want smaller pieces. Now you’re ready to steam, roast, saute, or grill them!


Short-Term Storage (up to 7 days):

Don’t wash them until you're ready to use them (moisture = faster spoilage). Store them in a plastic bag or container with some airflow (like a perforated bag) in the crisper drawer of your fridge. If they're super fresh (like farmers market fresh), they can last closer to a week. Store-bought ones may only last 3–5 days.

Freezing (for long-term storage):

Trim the ends. Blanch in boiling water for 2–3 minutes. Quickly transfer to an ice bath to stop the cooking. Drain and dry thoroughly (wet beans = freezer burn). Spread out on a baking sheet to flash-freeze, then transfer to a freezer bag or container. They’ll last about 8–12 months frozen.