Photo by Amie Valpone

INGREDIENTS

• 6 cups fresh green beans, snapped
• 1 tablespoon vegetable oil
• 1 large red onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 1/2 teaspoon salt, divided
• 1/4 teaspoon coarse grind black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1/2 cup sunny seeds

Fresh & Festive Green Bean Casserole

Forget the can of soup. Think lively spices, fresh lemon, and a topping of roasted sunny seeds this holiday season. Red onion adds flavor and color, too.

DIRECTIONS

Preheat oven to 350 degrees.

Steam the green beans until crisp tender, about 5 minutes. Strain. Place in a small casserole dish.

Sauté onion, garlic, thyme, basil, 1/2 teaspoon salt, and black pepper in the vegetable oil until the onions begin to caramelize, about 10 minutes. Stir the mixture into the green beans.

In the same sauté pan, melt butter and lemon juice. Pour over green beans.

In a dry pan, roast the sunny seeds and 1 teaspoon salt. When seeds are lightly browned, place on top of green beans.

Cover casserole and bake until hot, about 15 to 20 minutes.

Chef Suggestions

Prepare the casserole a day ahead, if you like, and bake just 20 minutes before dinner is served.