Chef Matt O’Hara is cooking up a Wegmans Cauli-Green Bean Casseerole, perfect for a family dinner on Thanksgiving or a chilly night.
1 pkg Food You Feel Good About Whole White Mushrooms, washed, sliced
1/2 tsp salt, plus additional to taste
1/4 tsp black pepper, plus additional to taste
2 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, minced
1 pkg Food You Feel Good About Cleaned & Cut Peeled Shallots, divided (1 cup thinly, sliced 1/3 cup minced)
1/2 of a 4.6 oz jar Italian Classics Black Truffle Spread
1 pkg Wegmans Organiz CaluiCreme (Forzen Foods) thawed
1/2 Food You Feel Good About White Panko Bread Crumbs
1 Tbsp Wegmans Organic Basting Oil
Food You Feel Good About Canola Oil Cooking Spray
- Preheat oven to 350 degrees. Add green beans to stockpot of boiling, salted water; blanch 3-5 min until tender. Drain; transfer to bowl of ice water. Drain; set aside.
- Heat 1 Tbsp olive oil in large skillet on MED-HIGH. Add mushrooms, 1/2 tsp salt, and 1/4 tsp pepper; cook, stirring, 10-12 min, until mushrooms are dry. Reduce heat to MED-LOW. Add garlic and minced shallots; cook, stirring, 2-3 min. Add black truffle spread; cook, stirring, 1-2 min. Add caulicreme; stir to combine. Cook, stirring occasionally, 4-5 min, until heated through; season with salt and pepper. Add green beans; stir to combine.
- Combine panko and basting oil in small dish; set aside. Spray 9×13-inch casserole dish with cooking spray. Transfer green bean mixture to dish; top with panko mixture. Bake, 25-30 min, until panko turns golden brown.
- Add sliced shallots and 2/3 cup olive oil in small pan; heat on MED-HIGH. Cook, stirring to separate slices, 6-8 min, until crisp and golden brown. Transfer to paper towel-lined plate; drain. Remove green beans from oven; top with crispy shallots
- To save time, you can microwave the green beans per package directions instead of blanching.
- If you prefer to make your own cauliflower puree, see the Wegmans Cauli “Cream” recipe.