Green Bean Casserole Salad as seen on Valerie's Home Cooking, Season 13.
Recipe courtesy of Valerie Bertinelli

Green Bean Casserole Salad

Getting reviews...
  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 6 servings



  1. Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
  2. Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
  3. Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.