Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Cheesy Egg Noodles Fill 1 Created with Sketch.

with Mushrooms & Crispy Onions

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s dish delivers all the creamy, comforting flavors of green bean casserole, plus the addition of delightfully springy egg noodles. To make our sauce, we’re cooking butter and flour together to make a roux (the base of numerous French sauces) then whisking in milk and creamy fontina cheese until deliciously smooth and thickened. Then we’re tossing in the noodles, sautéed kale and cremini mushrooms, and crisp green beans to bring it all together. We’re topping it all off with a garnish of crispy onions. (Chefs, you may receive green curly, dark green lacinato, or red kale.)

fresh
ingredients
Cheesy Egg Noodles with Mushrooms & Crispy Onions
Title
  • ¾ lb Egg Noodles
  • 6 oz Fontina Cheese
  • ¾ cup Milk
  • 4 oz Cremini Mushrooms
  • 2 cloves Garlic
  • 1 bunch Kale
  • ½ lb Green Beans
  • 3 Tbsps All-Purpose Flour
  • 2 Tbsps Butter
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 Shallot
  • ½ oz Dried Porcini Mushrooms
  • ⅓ cup Crispy Onions
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & rehydrate the mushrooms:
1 Prepare the ingredients & rehydrate the mushrooms:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Quarter the cremini mushrooms. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Remove and discard the kale stems; roughly chop the leaves. Grate the cheese on the large side of a box grater. In a bowl, combine the dried porcini mushrooms and ½ cup of hot water. Let stand for at least 10 minutes.

Blanch & shock the green beans:
2 Blanch & shock the green beans:

While the mushrooms rehydrate, fill a large bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the pot of boiling water; cook 2 to 3 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool. Drain thoroughly and pat dry with paper towels.

Cook the noodles:
3 Cook the noodles:

While the green beans cool, add the noodles to the same pot of boiling water. Cook 6 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the noodle cooking water, drain thoroughly. Rinse under cold water for 30 seconds to 1 minute to stop the cooking process.

Cook the vegetables:
4 Cook the vegetables:

While the noodles cook, in a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cremini mushrooms in a single layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the garlic and shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the kale and ⅓ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat; season with salt and pepper to taste.

Make the cheese sauce:
5 Make the cheese sauce:

While the vegetables cook, reserving the water, carefully transfer the rehydrated porcini mushrooms to a cutting board; roughly chop. In the same pot, heat the butter and 1 tablespoon of olive oil on medium until the butter has melted. Add the flour; cook, whisking constantly, 30 seconds to 1 minute, or until thoroughly combined. Slowly whisk in the milk, reserved mushroom water, and reserved noodle cooking water. Season with salt and pepper. Cook, whisking frequently, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the cheese, Worcestershire sauce, and chopped porcini mushrooms. Season with salt and pepper to taste.

Finish the noodles & plate your dish:
6 Finish the noodles & plate your dish:

To the pot of cheese sauce, stir in the shocked green beans, cooked noodles, and cooked vegetables; season with salt and pepper to taste. Divide among 4 dishes. Top with the crispy onions. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & rehydrate the mushrooms:
1 Prepare the ingredients & rehydrate the mushrooms:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans; halve crosswise. Quarter the cremini mushrooms. Peel and roughly chop the garlic. Peel and thinly slice the shallot. Remove and discard the kale stems; roughly chop the leaves. Grate the cheese on the large side of a box grater. In a bowl, combine the dried porcini mushrooms and ½ cup of hot water. Let stand for at least 10 minutes.

2 Blanch & shock the green beans:

While the mushrooms rehydrate, fill a large bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the pot of boiling water; cook 2 to 3 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or strainer, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool. Drain thoroughly and pat dry with paper towels.

Blanch & shock the green beans:
Cook the noodles:
3 Cook the noodles:

While the green beans cool, add the noodles to the same pot of boiling water. Cook 6 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the noodle cooking water, drain thoroughly. Rinse under cold water for 30 seconds to 1 minute to stop the cooking process.

4 Cook the vegetables:

While the noodles cook, in a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cremini mushrooms in a single layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the garlic and shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the kale and ⅓ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat; season with salt and pepper to taste.

Cook the vegetables:
Make the cheese sauce:
5 Make the cheese sauce:

While the vegetables cook, reserving the water, carefully transfer the rehydrated porcini mushrooms to a cutting board; roughly chop. In the same pot, heat the butter and 1 tablespoon of olive oil on medium until the butter has melted. Add the flour; cook, whisking constantly, 30 seconds to 1 minute, or until thoroughly combined. Slowly whisk in the milk, reserved mushroom water, and reserved noodle cooking water. Season with salt and pepper. Cook, whisking frequently, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the cheese, Worcestershire sauce, and chopped porcini mushrooms. Season with salt and pepper to taste.

6 Finish the noodles & plate your dish:

To the pot of cheese sauce, stir in the shocked green beans, cooked noodles, and cooked vegetables; season with salt and pepper to taste. Divide among 4 dishes. Top with the crispy onions. Enjoy!

Finish the noodles & plate your dish: