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Fontina Green Bean Almond Casserole
Rachel Kim

Fontina Green Bean Almond Casserole

Fresh green beans and browned mushrooms sit in a fontina cream sauce beneath sliced almonds. The nuts deliver the crunch normally assigned to fried onions, while the mushrooms make the pale sauce savory. Blanch the beans only until bright green; the oven finishes them.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 pounds fresh green beans trimmed and cut in half
  • 2 tablespoons olive oil
  • 1 pound cremini mushrooms sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 1/2 cups shredded fontina
  • 1 cup sliced almonds
  • 1 tablespoon melted butter

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Blanch green beans for 3 minutes, drain and dry.
  2. Brown mushrooms in olive oil for 8 minutes. Melt butter in the skillet, add flour for 1 minute, then whisk in milk, salt and pepper until thick.
  3. Remove from heat and stir in fontina, then fold with beans and mushrooms and spread in the dish.
  4. Toss almonds with melted butter and sprinkle over the top.
  5. Bake for 25 to 30 minutes until bubbling and almonds are golden. Rest 10 minutes.