Dill Pickle Green Bean Casserole

Ingredients

• 2 lb green beans (trimmed and halved)
• 4 tbsp butter
• 1 onion (diced)
• 3 clove garlic (minced)
• 8 oz mushrooms (sliced)
• 0.25 cup all-purpose flour
• 1.5 cup whole milk
• 0.5 cup dill pickle juice (from the Bubbies jar)
• 1 cup dill pickles (chopped (Bubbies Kosher Dills recommended))
• 2 tbsp fresh dill (chopped)
• 1.5 cup fried onions (divided)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Blanch the green beans in boiling salted water for 3-5 minutes until bright green and slightly tender. Drain and immediately plunge into an ice bath to stop the cooking. Drain again and set aside.

3. 3

   In a large oven-safe skillet or Dutch oven, melt the butter over medium heat.

4. 4

   Add the diced onion and sliced mushrooms to the skillet. Sauté until the onions are translucent and the mushrooms have released their moisture and browned, about 8 minutes.

5. 5

   Stir in the minced garlic and cook for 1 minute until fragrant.

6. 6

   Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.

7. 7

   Slowly whisk in the milk and dill pickle juice. Simmer, stirring frequently, until the sauce has thickened into a creamy consistency.

8. 8

   Stir in the chopped dill pickles and fresh dill. Season with salt and pepper to taste.

9. 9

   Add the blanched green beans and half of the fried onions to the skillet. Toss until the beans are thoroughly coated in the sauce.

10. 10

    Top the mixture with the remaining fried onions.

11. 11

    Bake for 20-25 minutes until the casserole is bubbling and the onion topping is golden brown.

Notes

The source specifically features Bubbies Kosher Dill pickles, which are fermented and provide a distinct tang. You can adjust the amount of pickle juice depending on how much 'zing' you want in the sauce.

Nutrition per serving

• Thanksgiving
• side dish
• holiday
• pickle lovers
• casserole
• baked
• vegetable side