Green Bean Casserole with Madeira Mushrooms

Green Bean Casserole with Madeira Mushrooms

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • pounds green beans, trimmed and halved crosswise

  • 2

    tablespoons olive oil

  • 3

    cups chopped sweet onion

  • 1

    teaspoon chopped fresh thyme

  • 8

    ounces shiitake mushrooms, stemmed and sliced

  • 1

    (8-ounce) package presliced button mushrooms

  • cup Madeira wine or dry sherry

  • ¼

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

  • 3

    tablespoons all-purpose flour

  • 1

    cup fat-free, lower-sodium chicken broth

  • 1

    cup (about 2 ounces) canned fried onions (such as French's)

  • ½

    cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

Directions

1. Preheat oven to 425°. 2. Place beans into a large saucepan of boiling water; cook 4 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside. 3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and thyme to pan; sauté 4 minutes or until onion is tender, stirring occasionally. Add mushrooms; sauté 10 minutes or until liquid almost evaporates, stirring frequently. Stir in wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates. Stir in flour; cook 1 minute, stirring constantly. Gradually stir in chicken broth; bring to a boil. Cook 1 minute or until thick, stirring constantly. Add mushroom mixture to green beans; toss well. Place green bean mixture in a 2-quart glass or ceramic baking dish. Combine fried onions and grated cheese in a small bowl. Top green bean mixture evenly with fried onion mixture. Bake at 425° for 17 minutes or until top is lightly browned.


Nutrition

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