Green Beans With Mustard Cream Sauce and Toasted Almonds Recipe -
Green Beans With Mustard Cream Sauce and Toasted Almonds Recipe

Green Beans With Mustard Cream Sauce and Toasted Almonds

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"Green Beans With Mustard Cream Sauce and Toasted Almonds is my answer to classic green bean casserole. The vegetables and sauce can be made in the morning. Before serving, heat them together and sprinkle with almonds."

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Original recipe makes 10 servings Change Servings


  1. Heat 2 Tbs. of butter in a large, deep skillet over medium-high heat. Add onions; saute, shaking pan occasionally, until golden brown, 5 to 7 minutes.
  2. Dump onions onto a large cookie sheet. Add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. Turn heat to high; cover and cook until wisps of steam escape around the lid. Set timer for 5 minutes; cook until bright green but tender.
  3. Drain beans; transfer to cookie sheet with onions and spread out to cool. (Cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hours ahead.)
  4. Microwave milk, chicken broth and mustard in a 1-quart Pyrex-type measuring cup until steamy. Heat remaining 2 Tbs. of butter in the skillet. Whisk in flour, then hot milk mixture, until smooth and simmering. (Sauce can be made up to 4 hours ahead: Cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)
  5. Add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.
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  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2005

The end result was very tasty but the method was way over complicated! I softened a finely diced onion (couldn't find pearl onions) in a pan whilst the milk mixture was heating in the microwave. I added the butter & flour to the onions, added the milk and cooked till just starting to thicken. I then added some frozen green beans and simmered for 10 mins until the beans were cooked and sauce thick. Didn't use 1/4 cup of mustard as I thought that was excessive. How much mustard you need will depend on the brand you use & personal taste preference.

Most Helpful Critical Review
Dec 21, 2005


Nov 07, 2005

I made this last year for Thanksgiving, and it got rave reviews. I used fresh green beans, instead of frozen, and thinly sliced Vidalia onions instead of pearl onions. Everyone loved it, and I will definatley make this again.

May 25, 2009

This turned out much better than I expected. The only thing I recommend is to stick with the 2 lbs of green beans (if possible), otherwise there's just too much sauce and it ends up overpowering the dish.

Jun 11, 2007

Great taste. I made it as a condiment for pasta and it worked out great. I also added carrots, because I didn't have enough beans.

Dec 21, 2007

A very good recipe, a nice side to any dish.

Apr 23, 2014

I steamed the fresh green beans in the microwave for 2 min 15 seconds, so they were crisp and vibrant green. I didn’t want the mustard cream sauce to overwhelm the freshness of the green beans, so I ended up drizzling the sauce on the top which is the way I will do it in the future as well. I do have some dijon mustard cream sauce left over because drizzling doesn’t take as much. That’s OK, it went into the fridge and will be warmed up and served over a poached egg for breakfast tomorrow. The dijon flavor in the sauce is subtle and mild, and it allows the flavor of the vegetables to shine through. Very nice side dish with good presentation.

Dec 27, 2011

Yummy! A very nice change from the standard green bean casserole.


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  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 15.5 g
  • 5%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 248 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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