Recipe by USA WEEKEND columnist Pam Anderson
"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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1 (16 ounce) package
frozen pearl onions or small whole white onions
green beans, trimmed and snapped into 2-inch pieces
1 1/2 cups
Freshly ground black pepper
slivered almonds, toasted until fragrant in a 325-degree oven (10 minutes or less)
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.
NO ONE ATE IT
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.
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.
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.
A very good recipe, a nice side to any dish.
Yummy! A very nice change from the standard green bean casserole.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Beans With Mustard Cream Sauce and Toasted Almonds
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 151
** Calories from Fat: 74
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