Here's a deliciously updated version of the classic, with fresh green beans and wine-infused mushrooms. We just had to keep the fried onion topping, which is arguably the best part.
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 presliced 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
1 cup fat-free, lower-sodium chicken broth
1 cup (about 2 ounces) canned fried onions (such as French's)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
How to Make It
Preheat oven to 425°.
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.
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.
I've always loved traditional green bean casserole but this recipe takes it to another level! I'm not sure if I'll ever make the old school recipe again. The mushrooms sauteed in that Madeira wine adds so much flavor. If you like your beans less crisp, just boil them a big longer. I also always use more fried onions than any recipe calls for.
I'm not a big fan of green bean casserole but we really liked this version and will be serving it on Thanksgiving. I found Shitake mushrooms but also used dry sherry-I'll buy some Madeira for Thanksgiving. Easy to make as well!
I thought this was amazing, but then again, I haven't ever had traditional green bean casserole. I also made the following changes to make it easier: used dry thyme instead of fresh, used Burgundy wine instead of Madeira, and used sliced baby bellas (8 oz). Our family loved it!