Crunchy Mochi-Topped Green Bean Casserole

Prep Time:       15 mins
Cook Time:      35 mins
Total Time:      50 mins

Makes 6 Servings

Ingredients:

2 lbs fresh green beans, trimmed and cut into 2-inch pieces
5 Tbsp unsalted butter, divided
8 oz cremini mushrooms, sliced
1 cup yellow onion, finely chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
1 cup low-sodium chicken broth (or vegetable broth)
1/2 cup whole milk
1/4 tsp salt
1/4 tsp ground black pepper
1 cup Sun Tropics® Golden Curry Mochi Crunch, lightly crushed
1/3 cup grated Parmesan cheese

Directions:

  1. Preheat oven to 350°F and lightly grease a 13 x 9-inch baking dish.
  2. Bring a large pot of water to a boil. Add green beans and cook for 4 minutes until crisp-tender. Drain and plunge into ice water for 5 minutes. Drain well and transfer to the prepared baking dish.
  3. In a medium saucepan, over medium heat, melt 1 Tbsp butter. Add mushrooms and onion; cook 4-6 minutes, stirring occasionally, until softened. Add 3 Tbsp butter and stir until melted. Add garlic and flour, stirring constantly for 30 seconds. Slowly whisk in broth and milk; cook 2-3 minutes until thickened. Season with salt and pepper, then pour evenly over the green beans and toss gently to coat.
  4. In a small bowl, melt the remaining 1 Tbsp butter. Stir in crushed Golden Curry Mochi Crunch and Parmesan cheese until combined.
  5. Sprinkle the mochi topping evenly over the casserole. Bake for 30-35 minutes or until hot, bubbly, and golden on top. Let rest for 5 minutes before serving.
  6. Remove from the oven and top with almonds before serving.

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