Green Bean Casserole with Madiera Mushrooms

Green Bean Casserole with Madiera Mushrooms
Green Bean Casserole with Madiera Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    lbs green beans, trimmed and halved, crosswise

  • 2

    tablespoons olive oil

  • 3

    cups chopped sweet onion

  • 1

    teaspoon chopped fresh thyme

  • 8

    oz. shiitake mushrooms, stemmed and sliced

  • 8

    oz. sliced button mushrooms

  • 1/3

    cup Madiera wine or dry sherry

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 3

    tablespoons all-purpose flour

  • 1

    cup fat-free low-sodium chicken broth

  • 1

    cup (about 2 oz) canned friend onions (such as French’s)

  • 1/2

    cup (2 oz) grated fresh Parmesan cheese

Directions

Preheat oven to 425 degrees F. Place beans into a large saucepan of boiling water; cook 4 minutes. Rinse with cold water, drain well. Place beans in a large bowl and set aside. 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.

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