Another Green Bean Casserole
1 large sweet onion cut in 1-inch wedges
1/4 cup cooking oil
3 tablespoons packed brown sugar
2 pounds fresh green beans, trimmed
6 ounces baby Portobello, cremini, or button mushrooms, halved
2 tablespoons olive oil
1 tablespoon soy sauce
2 teaspoons balsamic vinegar
6 ounces goat cheese, softened, or cream cheese softened
2 to 3 tablespoons milk
In a large skillet, cook onions, covered, in hot oil over medium-low heat for 13 to 15 minutes. Uncover and add brown sugar. Cook and stir over medium-high heat for 3 to 5 minutes or until onions are golden and caramelized. Set aside.
Preheat oven to 400°F. In a large saucepan cook green beans, covered, in a small amount of boiling water for 3 minutes. Drain. In a 3-quart au gratin or baking dish combine green beans and mushrooms. Combine olive oil, soy sauce, and balsamic vinegar. Pour over vegetables, tossing to coat. Roast in oven for 15 to 20 minutes, stirring once, until crisp and tender.
Meanwhile, in a medium mixing bowl beat together cheese and milk with an electric mixer on medium speed. Spoon cheese on top of vegetables in lengthwise mounds along center of baking dish. Top with caramelized onions. Return to oven and heat 5 to 8 minutes or until cheese and onions are heated thoroughly.