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Vermont Classic Green Bean Casserole

6 Tbsp. butter, separated

1 onion, halved and sliced

1/2 lb. breakfast sausage

12 oz. mushrooms, thinly sliced

1 1/2 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning

4 Tbsp. flour

3 cups whole milk

Salt and pepper to taste

1 lb. green beans, cooked

1 1/2 cups French's fried onions

Preheat oven to 350F. Melt 2 Tbsp. of butter in a large skillet over medium heat. Add onion and sausage. Cook until tender, stirring occasionally. Add mushrooms and Roasted Garlic & Rosemary seasoning, cook until golden. Transfer to a bowl.

In the same skillet, melt remaining 4 Tbsp. of butter over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in milk, then season with salt and pepper. Bring to a simmer and cook until thickened, about 4 minutes.

Combine cooked green beans, sausage and onion mixture, and sauce, in your favorite casserole dish. Bake until hot and bubbly, about 30 minutes. Top with fried onions and heat another 5 minutes.

SIMILAR RECIPES

French Onion Cheeseball

1 sweet onion, thinly sliced

1 Tbsp. unsalted butter

1/2 cup white wine

1 (8 oz.) bar cream cheese, softened

1 Tbsp. Halladay's Farmhouse Five Onion Seasoning

1 cup gruyere or Swiss cheese, shredded

Melt butter in a pan and saute onions until caramelized, about 10 minutes. Add wine and cook until reduced and let cool. Add cream cheese, seasoning and the cheese. From into a ball; chill at least 2 hours before serving.
Serve with crackers or toasted baguettes.

Savory Onion Grill Potatoes

4 red potatoes, thinly sliced

2 Tbsp. Halladay’s Farmhouse Onion Burger Blend or Five Onion Dip & Seasoning Blend

4 Tbsp. butter

salt and pepper

Cut a large piece of foil, layer half the potatoes on the foil. Add one tablespoon of seasoning and 2 tablespoons of butter cut and patted on top of the potatoes. Repeat with the second layer. Add salt and pepper to taste. Fold the foil to create a secure packet. Grill for 20 to 30 minutes, or until done. Flip once half way through cooking time.

Caramelized Onion & Butternut Squash Dip

2 Tbsp olive oil

1 large sweet onion, thinly sliced

1 cup plain Greek Yogurt

2 Tbsp Halladay’s Harvest Barn Farmhouse Artisan Caramelized Onion Seasoning

1 (12 oz) package frozen cooked winter squash puree, defrosted and drained of excess liquid

Sautee onions in olive oil until caramelized. Combine with other ingredients. Let set for at least 30 minutes before serving. Can be served warm or at room temperature.

Mushrooms Stuffed with Boursin & Prosciutto

Mushrooms Stuffed with Boursin & Prosciutto

24 white mushrooms (1 1/2-2 inches in diameter), destemmed

2 Tbsp. olive oil

1/4 tsp. salt

1/4 tsp. pepper

1 (8 oz.) bar cream cheese, softened

1/2 cup mozzarella cheese, shredded

1 Tbsp. Halladay's Boursin Cheese Seasoning

1 oz. thinly sliced prosciutto

Preheat oven to 450˚F. Line a baking sheet with aluminum foil. Toss mushrooms with oil, salt and pepper; lay gill side down on baking sheet. Bake until mushrooms begin to release their moisture and shrink, about 15 minutes. Combine seasoning, cream cheese and mozzarella. Let mushrooms cool slightly before filling with cream cheese mixture; top with prosciutto. Bake until hot and prosciutto begins to crisp, about 10-12 minutes.