Green Bean Casserole with Madeira Mushrooms

Photo: Charles Masters
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.

Yield:

Serves 8 (serving size: 3/4 cup)

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hours

Nutritional Information

Calories 173
Fat 8.5 g
Satfat 2.3 g
Monofat 4.9 g
Polyfat 0.6 g
Protein 6.6 g
Carbohydrate 18.7 g
Fiber 5 g
Cholesterol 4 mg
Iron 1.2 mg
Sodium 249 mg
Calcium 119 mg

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 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

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.

Note:

David Bonom,

November 2011