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A close up of multiple prosciutto-wrapped green bean bundles arranged on a white serving platter and topped with creamy mushroom sauce and french fried onions. A light gray linen napkin is tucked underneath the serving platter.

Green Bean Casserole Bundles with Crispy Onions

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  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: serves 6
  • Category: Side Dishes, Thanksgiving Recipes
  • Method: Stovetop, Sheet Pan, Roasted
  • Cuisine: American

Description

Fresh green beans wrapped with prosciutto, roasted to tender-crisp perfection, smothered in a scratch-made creamy mushroom sauce, & topped off with a sprinkling of iconic crispy fried onions for a casserole-inspired finishing touch. These Individual Green Bean Casserole Bundles have all of the flavors & textures you expect in traditional Thanksgiving green beans…but they’re even more delicious! 

Ingredients

Scale
  • 1 pound fresh haricots verts (Specially Selected French Green Beans), trimmed
  • 6 slices Appleton Farms Prosciutto
  • 8 ounces white mushrooms, cleaned, trimmed & sliced thin
  • 2 cloves garlic, finely chopped or grated
  • 3 tablespoons Countryside Creamery Unsalted Butter, divided
  • 1 heaping tablespoon Baker’s Corner All-Purpose Flour
  • 1 cup Friendly Farms Half & Half
  • ⅓ cup Chef’s Cupboard French Fried Onions
  • kosher salt & ground black pepper, to seasonGreen Bean Casserole Bundles ingredients arranged on a creamy white plaster surface: Specially Selected fresh French Beans (green beans), Appleton Farms Prosciutto, white mushrooms, garlic, Countryside Creamery Unsalted Butter, Baker's Corner All-Purpose Flour, Countryside Creamery Half & Half, Chef's Cupboard French Fried Onions.

Instructions

  1. Prep: Preheat the oven to 425 degrees F. Line a small baking sheet with foil for easy clean up & spray generously with cooking spray – set aside. Bring a large pot of generously salted water to a boil. Prepare an ice bath by filling a large mixing bowl with ice & topping it off with water – set aside. Clean the green beans by trimming off both their ends; kitchen shears make this task easy & precise.A pile of trimmed green beans rest on a pink cutting board next to a pair of red kitchen shears and a pile of discarded green bean ends that have been snipped off using the shears. A gray speckled ceramic bowl sits to the left of the cutting board filled with trimmed and cleaned green beans along with a light gray linen napkin and a bag of Specially Selected French green beans sits to the right of the cutting board filled with green beans that have yet to be trimmed.
  2. Blanch the green beans: Add the trimmed green beans. Par-cook, stirring occasionally, for 2 minutes. After they’ve boiled for 2 minutes, quickly drain the green beans. Rinse with cold water & transfer to the prepared ice bath to stop the cooking process. Once the green beans are cold, transfer to a kitchen towel & thoroughly dry.Blanched green beans rest in clear glass mixing bowl filled with ice water. The mixing bowl sits atop a creamy white plaster surface.
  3. Wrap green beans in prosciutto: Divide the blanched green beans into 6 piles, arranging them such that they all run the same direction. Place a slice of prosciutto out in front of you on your work surface. Set one of the piles of green beans at the end of the prosciutto nearest you, such that the green beans are perpendicular to the prosciutto & the ends extend off each side of the prosciutto. Working carefully, roll the green beans, wrapping them in the prosciutto – note that prosciutto is very delicate & tears easily, so take care in handling. Set the prosciutto-wrapped green bean bundle seam side down on the prepared baking sheet. Repeat with the remaining green beans & prosciutto. [gallery columns="2" size="full" ids="22433,22434"]

    Five finished prosciutto-wrapped green bean bundles arranged on a small aluminum baking sheet. The baking sheet sits atop a creamy white plaster surface.

  4. Roast the prosciutto-wrapped green bean bundles: Transfer the green bean bundles to the oven. Roast 12-15 minutes, until the prosciutto is golden & slightly crisp. Remove from the oven & set aside.Five roasted prosciutto-wrapped green bean bundles arranged on a small aluminum baking sheet. The baking sheet sits atop a creamy white plaster surface.
  5. Cook the mushrooms: Meanwhile, as the green bean bundles roast, soften the mushrooms. Add 1 ½ tablespoons of the butter to a medium skillet or saucepan over medium-high heat. Once melted, add the thinly sliced mushrooms. Cook, stirring occasionally, until the mushrooms are golden brown, about 5-6 minutes. Just before they’re done, stir in the garlic. Cook until fragrant, about 1 minute. Transfer the mushrooms to a plate & set aside.A black skillet is filled with golden brown cooked mushrooms. The skillet sits atop a creamy white plaster surface.
  6. Prep the creamy mushroom sauce: Add the remaining 1 ½ tablespoons butter to the same skillet or saucepan used to cook the mushrooms. Once melted, sprinkle the flour over top. Use a whisk to form a roux by mixing the flour into the butter, eliminating any lumps or bumps. Cook, stirring constantly, 1-2 minutes, until the roux is golden brown. While whisking constantly, very slowly add the half & half to the skillet, creating a creamy sauce without lumps or bumps. Cook 3-4 minutes, stirring occasionally, until the sauce has thickened to the point that it coats the back of a spoon (nappe). Add the mushrooms back into the skillet, stirring to combine, & season with ¼ teaspoon kosher salt & ground black pepper as desired. Remove from the heat & stir in the browned mushrooms. A black skillet is filled with a creamy mushroom sauce and a woman's hand holds a wooden spoon as she works to stir the sauce. The skillet sits atop a creamy white plaster surface.
  7. Assemble & serve: Place the prosciutto-wrapped green bean bundles on a serving platter. Spoon the creamy mushroom sauce over top. Finish with a sprinkling of crispy onions & ground black pepper as desired. Enjoy!A close up of multiple prosciutto-wrapped green bean bundles arranged on a white serving platter and topped with creamy mushroom sauce and french fried onions. A light gray linen napkin is tucked underneath the serving platter and single glass of white wine sits alongside the platter.

Notes

  • 20-Minute Meal Prep: Most of the active prep time in this green bean casserole bundles recipe comes from prepping the veggies. Take care of this ahead up to 5 days ahead of time & you can jump straight into cooking on Thanksgiving. 
    • Trim stringy ends off of 1 pound of green beans. Store in an airtight container in the refrigerator for up to 5 days. (10 minutes active)
    • Clean, trim, & thinly slice 8 ounces of white mushrooms. Store in an airtight container in the refrigerator for up to 5 days. (10 minutes active)
  • Make-Ahead Green Bean Bundles: To take prep one step further, you can prepare the green bean bundles up to 1 day in advance. Prep the green bean bundles according to Steps 1-3 of Recipe Directions, above. Be sure to pat the green beans as dry as possible. Place the prepared prosciutto wrapped green beans on a plate or small sheet pan & cover tightly with plastic wrap. About 20 minutes before you sit down for Thanksgiving dinner, simply roast the green bean bundles & prep the sauce according to Steps 4-7 of Recipe Directions, above.

Find it online: https://playswellwithbutter.com/green-bean-casserole-bundles/