Valerie gives a classic Thanksgiving side a summertime transformation by mixing velvety herbed cheese with mushrooms and fresh green beans!
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Green Bean Casserole Salad
RECIPE THANKS TO VALERIE BERTINELLI
Level: Easy
Total: 35 minutes
Active: 30 minutes
Yield: 6 portions
Ingredients
Kosher salt and newly ground black pepper
1 1/2 pounds green beans, cut and cut into thirds or halves depending on the size
2 tablespoons extra-virgin olive oil
8 ounces baby bella mushrooms, sliced
1 shallot, sliced into rings
One 5.2-ounce container garlic and herb soft cheese, such as Boursin
1/2 cup fried onions
Directions
Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
Include the green beans to the boiling water and cook up until brilliant green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
Include the olive oil to a large skillet over medium-high heat. When the oil is sparkling, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mix to the bowl with the green beans. Toss until everything is velvety and completely integrated. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Leading with the fried onions. Serve at space temperature or refrigerate till prepared to serve.
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Valerie Bertinelli's Green Bean Casserole Salad|Valerie's House Cooking|Food Network
Wow, two consecutive videos from our Hot in Cleveland beauty, well done Food Network!! More of Valerie please, she’s such a delight on-screen and in the kitchen no doubt!!
Love this DISH.
Yes she is beautiful. Her HEART IS AS BEAUTIFUL AS SHE IS🙏🙏❤️❤️🐶🐶😎GOD BLESS HER ALWAYS 😘
You are making me so hungry 😋. Must buy that cheese 🧀 🥰😊
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I never thought of turning a side dish, into a salad. Sounds so good.
🤢
Allen Trice
Karla Rutter
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I really love your channel I am a fan of yours and your cooking!!!!!
Val – This should last 4 or 5 days in the fridge.
Me – That’s crazy talk, hand me a spoon.
Karla Rutter