The days of pouring cream of mushroom soup over fresh green beans are over. Instead of drowning beautiful haricots verts in a gloppy soup, use a bottle of 88 Acres Lemon Poppy Seed Dressing as the creamy, vegan filling. The brightness of the lemon makes the natural green bean flavor shine while the sunflower oil coats everything to give you that lovely crispy top when it comes out of the oven.
- 1 pound green beans, trimmed
- 1/2 teaspoon salt
- 1/2 onion, diced
- 2 cups cremini, baby portobello, or button mushrooms, sliced
- 1 tablespoon olive oil
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- 1 bottle 88 Acres Lemon Poppy Seed Dressing
- 1 cup crispy fried onions (store bought)
Preheat oven to 350º.
Boil one inch of water in a large pot with a lid and steamer basket. Add green beans, toss with salt, and cover. Steam beans for 5 minutes, or until tender but not too soft. Drain green beans and return to the pot without the steamer basket and set aside.
Heat a skillet over medium heat. Saute onions and mushrooms until golden, about 10 minutes. Stir in thyme leaves.
Add onions and mushrooms to the pot and toss together with the cooked green beans. Pour everything into a roasting dish or deep pie pan.
Pour Lemon Poppy Seed Dressing over the green bean mixture, and bake for 15 minutes until lightly golden on top. For an extra golden and crispy top, set under the broiler for 2 minutes.
Remove pan from the oven and top with fried onions.