Valerie Bertinelli's Green Bean Casserole Salad | Valerie's Home Cooking | Food Network

Valerie gives a classic Thanksgiving side a summer makeover by mixing creamy herbed cheese with mushrooms and fresh green beans!
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Valerie Bertinelli is more than a successful actress. She’s a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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Green Bean Casserole Salad
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 35 min
Active: 30 min
Yield: 6 servings

Ingredients

Kosher salt and freshly ground black pepper
1 1/2 pounds green beans, trimmed 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.

Add the green beans to the boiling water and cook until bright 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.

Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, 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 mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.

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Valerie Bertinelli’s Green Bean Casserole Salad | Valerie’s Home Cooking | Food Network
https://www.youtube.com/watch?v=pVuQiFNBVxs