cheddar green bean casserole

By cindyandmojo

Ingredients

• 6 cups green beans, trimmed and cut into 1-inch pieces (about 1 1/2 pounds)
• 4 1/2 teaspoons extra-virgin olive oil, divided
• 1 tablespoon unsalted butter
• 3 shallots, minced
• 8-ounces Crimini or white mushrooms, finely chopped
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup dry sherry
• 1/3 cup all-purpose flour
• 1 cup reduced-sodium chicken broth or vegetable broth
• 1 cup low-fat milk
• 2 cups Cabot Seriously Sharp Cheddar, shredded and divided, 8-ounces
• 3 tablespoons dry breadcrumbs
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder

Details

Servings 10
Preparation time 40mins
Cooking time 65mins
Adapted from healthyseasonalrecipes.com

Preparation

Step 1

Preheat oven to 425 degrees F. Coat a 2 quart baking dish with cooking spray.

Meanwhile, bring several inches of water to a boil in a large saucepan fitted with a steamer attachment. Steam green beans until crisp tender, about 4 minutes. Carefully remove steamer from the saucepan, to stop the beans from cooking further.

Heat 4 teaspoons oil and butter in a large skillet over medium-high heat. Add shallots and cook until just starting to brown, 2 to 3 minutes. Add mushrooms, thyme, salt and pepper and cook, stirring occasionally until the mushrooms have released their juices and the liquid has evaporated, 3 to 4 minutes. Add sherry and cook, stirring occasionally until the liquid has evaporated, 2 to 3 minutes.

Sprinkle flour over the mushroom mixture and stir to coat. Add broth and milk and bring to a simmer stirring often until the sauce is thickened, about 5 minutes. Remove from the heat and stir in 1 ½ cups (6-ounces) cheddar. Add the green beans and stir to combine. Transfer to the prepared casserole dish. Top with the remaining 1/2 cups (2-ounces) cheddar.

Stir together the breadcrumbs and the remaining ½ teaspoon oil in a small dish. Add paprika and onion powder and stir until the breadcrumbs are evenly moist and bright orange. Sprinkle over the casserole.

To Make Ahead: Prepare it through step five in advance, and then just pop it in the oven when the Turkey comes out. Keep in mind, the casserole will take a little longer in the oven if it is cold when it goes in the oven.