Fresh Produce Sides: Green Bean Casserole with Fennel

With fennel coming available on the Gourmet Variety Menu and for order ala carte soon I stumbled across this amazing recipe a few weeks back and had to pass it on. It is too scrumptious to miss! Scroll to the bottom for a link to the original article and recipe.

Green Bean Casserole with Smoked Cheddar and Fennel 
Author: Andrew Wilder
Recipe Type: Side
Cuisine: American
Prep Time:  25 mins
Cook Time:  40 mins
Total Time:  1 hour 5 mins
Serves: 8-10
  • 1¼ pounds fresh green beans
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • ½ cup chopped fennel bulb
  • 1 pound mushrooms, thinly sliced (baby portobellos, crimini, or white should all work)
  • ¼ teaspoon kosher or sea salt
  • ¼ teaspoon ground pepper
  • 2 teaspoons whole wheat flour (omit for gluten-free)
  • 6 ounces (1/2 container) Green Valley Organics Lactose-Free Sour Cream
  • 4 ounces Redwood Hill Farm Smoked Goat Milk Cheddar, shredded
  • 4 ounces (1/2 cup) slivered almonds
  1. Preheat the oven to 350F.
  2. Bring a large pot of salted water to a boil. While it’s heating, rinse the green beans and trim the stems.
  3. Add the beans to the water and return to a boil. Cook for about 5 minutes, until tender-crisp. Remove from water and immediately place in an icewater bath to stop the cooking. Once cool, drain in a colander. Cut the beans into 2-inch pieces and set aside.
  4. In a large, non-stick skillet, heat the olive oil on medium-heat. Add the onion and fennel and saute until the onion is translucent, about five minutes.
  5. Add the mushrooms and continue cooking, stirring frequently. Add the salt and pepper.
  6. Once the mushrooms have released their juices and shrunk (about 5-6 minutes), sprinkle in the flour and continue stirring for another minute, so the flour mixes in and absorbs some of the juices.
  7. Mix in the sour cream and shredded cheese. Once the sour cream has softened and the cheddar has melted, mix in the green beans. Stir until everything is evenly coated.
  8. Scoop the entire mixture into a 9″ x 9″ casserole dish and use a spatula or spoon to level it all out. Sprinkle the almonds on top.
  9. Place in the oven, uncovered, and bake for 35-45 minutes, until heated and bubbly and the almonds are lightly toasted.



About Rachel

Owner @ Brown Box Organics.
This entry was posted in Beans, Fennel, Onion and tagged , , . Bookmark the permalink.

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