Heat oil in a non stick pan over a medium heat and sauté onions until translucent, around 4 minutes.
Add the garlic, bell pepper and mushrooms and cook for a further 3 minutes.
Add the white wine to the pan and cook off for 1 minute, allowing the alcohol to evaporate.
Mix the Dijon mustard with the cream and season the mixture with salt and pepper (more pepper than salt); then pour into the pan, stirring through. Bring it to a simmer; then stir through the shredded cheese.
Combine the sauce with the green beans and put in a small casserole dish.
Combine the topping mixture together and cover the bean mixture with the topping.
Bake for 30 minutes uncovered.
Serve with fish, chicken, turkey or as a side dish at your Thanksgiving dinner. For a vegetarian option, serve with tofu steaks or top with a handful of walnuts when served.
Notes
This vegetable side dish serves 4 if just eating with a protein such as chicken, fish or tofu. For a Thanksgiving dinner it may serve 6 when distributed in smaller portions.Will keep in the fridge for up to 5 days.Tastes fantastic reheated, too!Nutrition Facts per serving (Serves 4)