No matter how much I love all of the traditional colors of fall on my holiday table, like the beautifully browned turkey or ham, or the orange pumpkin pie, I simply must have something bright, fresh, and green to balance it all out.
This year I wanted to mix it up and turn my greens into something much more than “something green.” I came up with a scrumptious dish that’s the perfect accompaniment to the rest of the holiday fare. With Hidden Valley® Original Ranch® Dip mix as the star ingredient, I combined green beans with sweet and rich caramelized onions, and then threw it all together in one pan. My green bean caramelized onion casserole is creamy, fresh, and delicious all at once—and it’s hearty enough to stand on its own as a main course for vegetarian guests.
Hidden Valley® Original Ranch® Green Bean Caramelized Onion Casserole Recipe
For a fresh & yummy twist on the classic green bean casserole...just add ranch!
- Hidden Valley® Original Ranch® Dips: 1/2 of a 1-ounce packet
- green beans: 1½ pounds
- olive oil: 3 tablespoons, divided
- thinly sliced onion: 6 cups (about 2 large onions)
- half and half: 2 cups, divided
- corn starch: 2 tablespoons
- grated white cheddar cheese: 1 cup
- fresh bread crumbs (gluten free or regular): ½ cup
Step 1: Wash, dry, and trim the ends off of the green beans.
Step 2: Add water to a large bowl with ice and set it aside.
Step 3: Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil and then add the green beans to the rack, sprinkle with salt, and cover. Steam just until the green beans are slightly tender, about five minutes. (They will finish cooking later in the oven.)
Step 4: Drain the green beans and immediately add them to the bowl of ice water. Leave them for about five minutes, drain again, and set aside. (The ice water "shocks" the green beans, which stops the cooking process and helps keep the color bright.)
Step 5: Coat the bottom of a very large sauté pan with two tablespoons of the olive oil. Place it over medium-high heat and add the sliced onions.
Step 6: Cook the onions until they are well caramelized, stirring every few minutes at first, and then more frequently as they begin to shrink. This process will take about 25 minutes. When they're done, they should be a beautiful golden brown, and will have shrunk in size by at least half.
Step 7: With the heat off, add one cup of the half and half to the caramelized onions, stir, and set aside.
Step 8: Preheat the oven to 375 degrees F.
Step 9: In a small bowl or glass measuring beaker, whisk the remaining one cup of half and half with the corn starch until smooth. Then add Hidden Valley® Original Ranch® Dips.
Step 10: Whisk until the mixture is as smooth as possible.
Step 11: Now pour this mixture into the pan with the onions and cream.
Step 12: Carefully fold in the prepared green beans.
Step 13: Pour the entire mixture into a 9 x 13 x 2 inch non-stick baking pan. Gently press it down with the bottom of a flat spatula, making sure it's evenly distributed.
Step 14: Sprinkle the top surface with the cheese, followed by the bread crumbs.
Step 15: Drizzle the remaining one tablespoon of olive oil evenly over the top and then place in the preheated 375 degree F oven until it's sizzling and golden brown, about 20 minutes.
Step 16: Remove the baking dish from the oven and let it sit for about 15 minutes before serving.
Note: You can use either regular or gluten-free bread crumbs for this recipe.
This post was sponsored by Hidden Valley.
More Thanksgiving Side Dish Recipes: