Green Bean Casserole with Madiera Mushrooms

By á-48374

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

Preparation

Step 1

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.