Ingredients

The following ingredients have 6 Servings
  • 1 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon Diamond Crystal kosher salt ((or 1/2 teaspoon of fine salt))
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 3 cups fresh green beans (cut into 2-inch pieces (12 oz))
  • 4 tablespoons unsalted butter
  • 1 cup diced onions ((4 oz))
  • 2 cups sliced fresh mushrooms ((6 oz))
  • 1 cup grated Cheddar (divided (4 oz))
  • 1/4 cup pork rind “panko” ((or almond meal))

Instruction

  • Preheat the oven to 400 degrees F. Grease a 1 1/2-quart baking dish.
  • Mix the sour cream with the Dijon, garlic, salt, pepper, and cayenne pepper. Set aside.
  • Place the green beans in a microwave-safe bowl. Add ¼ cup water. Cover and microwave until tender-crisp, about 4 minutes. Drain well. Set aside.
  • Melt the butter in a large deep skillet over medium heat. Add the onions and the mushrooms. Cook, stirring often, until golden and tender, 5-7 minutes.*
  • Remove from heat and let slightly cool. Mix in the steamed green beans, the sour cream sauce, and half the cheese.
  • Transfer the mixture to the prepared baking dish. Top with the remaining cheese and with the pork rind panko.
  • Bake until the casserole is heated through and the cheese is melted, about 20 minutes.