A favorite Thanksgiving classic I like to make on Chanukah or other dairy holidays when I can really enjoy it the way it is meant to be made, just like this.
- Cook Time
- Prep Time
- 3 pounds fresh green beans, trimmed, and cut into 1-inch pieces
- 1 large onion, sliced
- 1 cup mayonnaise
- 1 cup shredded Cheddar cheese
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ cup whole wheat bread crumbs
- 4 tablespoons unsalted butter, cut into cubes
Preheat oven to 350°F. Grease a 1 ½-quart baking dish.
Bring a large pot of water to a boil over high heat. Have a large bowl of ice water ready. Blanch green beans by cooking in the boiling water, uncovered, until still crisp but slightly cooked, about 1 to 2 minutes.
Immediately drain and place in the ice water to stop the cooking. Drain well. In a large bowl, combine green beans, onions, mayonnaise, cheese, salt, pepper, and garlic powder. Transfer to prepared baking dish.
Sprinkle evenly with bread crumbs, and dot top with butter. Bake, uncovered, until cheese is bubbly and top is golden, about 25 to 30 minutes. Serve right out of the baking dish.