Recipes and Cooking Green Bean Bake Revisited 4.5 (28) 1 Review We updated this favorite side dish casserole recipe with fresh onion and baby portobello mushrooms. Make ahead to save time. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2005 Print Rate It Share Share Tweet Pin Email Photo: Alexandra Rowley Prep Time: 50 mins Bake Time: 35 mins Stand Time: 30 mins Total Time: 1 hrs 55 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 large sweet onion (white, yellow, or red), cut into 1-inch wedges, or 4 cups cipollini onions (wild onions), halved ¼ cup cooking oil 3 tablespoon packed brown sugar 2 pound fresh or frozen whole green beans, trimmed 6 ounce baby portobello (cremini) or button mushrooms, halved 2 tablespoon olive oil 1 tablespoon soy sauce 2 teaspoon balsamic vinegar 6 ounce goat cheese (chevre), softened or cream cheese, softened 2 - 3 tablespoon milk Directions In a large skillet cook onions, covered, in hot oil over medium-low heat for 13 to 15 minutes or until onions are tender. Uncover; add brown sugar. Cook and stir over medium-high heat for 3 to 5 minutes or until onions are golden and caramelized. Cool slightly; transfer to a storage container. Cover and chill up to 24 hours. In a Dutch oven cook green beans, covered, in a small amount of boiling water for 4 minutes. Drain. In a 3-quart au gratin or baking dish combine green beans and mushrooms. Cool slightly; cover and chill up to 24 hours. Let onions and bean mixture sit at room temperature for 30 minutes. Combine olive oil, soy sauce, and balsamic vinegar. Pour over vegetables, tossing to coat. Preheat oven to 400 degrees F. Roast beans, uncovered, for 30 minutes, stirring once until crisp tender. Meanwhile, in a medium mixing bowl beat together cheese and milk with an electric mixer on medium speed. Spoon cheese in lengthwise mounds along center of baking dish. Top with caramelized onions. Return to oven; heat 5 to 8 minutes or until cheese and onions are heated through. To serve right away: Chilling step may be omitted. Roast beans only 15 to 20 minutes until crisp tender; add cheese and onions as in step 4. Rate it Print Nutrition Facts (per serving) 173 Calories 12g Fat 12g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 173 % Daily Value * Total Fat 12g 15% Saturated Fat 4g 20% Cholesterol 8mg 3% Sodium 163mg 7% Total Carbohydrate 12g 4% Total Sugars 7g Protein 6g Vitamin C 10.6mg 53% Calcium 60.6mg 5% Iron 1.4mg 8% Potassium 257mg 5% Folate, total 20.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.