New Take on Green Bean Casserole

 Want to update that green bean casserole you’ve been making these last few holidays? Try upgrading it by  using fresh green beans and wine infused mushrooms.

 Ingredients

 1 1/2 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 pre-sliced button mushrooms

1/3 cup Madeira wine or dry sherry

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

Click to see savings1 cup fat-free, lower-sodium chicken broth

Click to see savings1 cup (about 2 ounces) canned fried onions (such as French's)

Click to see savi1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

Preparation

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. Serves 8

Recipe By: David Bonom