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Green Beans with Sherried Mushroom Sauce

Photo: Johnny Miller; Styling: Sarah Smart

 

Hands-on time 30 mins
Total time 35 mins
Yield Serves 10 (serving size: about 3/4 cup)
Here's a faster, fresher take on green bean casserole that's done all on the stovetop--one less thing to try to work into oven rotation on the big day. Although we use fresh beans and make our own creamy sauce, we've kept the French-fried onions (arguably the best part of traditional green bean casserole). To speed prep, you can purchase bags of fresh, pretrimmed green beans from the produce section.

Ingredients

  • 4 cups water
  • 3/4 teaspoon salt, divided
  • 2 pounds green beans, trimmed
  • 1 1/2 tablespoons canola oil
  • 1 1/2 cups sliced onion
  • 1 (4-ounce) package fresh gourmet mushrooms
  • 1/3 cup dry sherry
  • 1 1/2 teaspoons chopped fresh thyme leaves
  • 1 1/2 tablespoons all-purpose flour
  • 3 tablespoons whipped cream cheese
  • 1 1/2 cups unsalted chicken stock (such as Swanson)
  • 1/3 cup French-fried onions, crushed (such as French's)

Nutrition Information

  • calories 100
  • fat 4.3 g
  • satfat 1 g
  • monofat 1.6 g
  • polyfat 0.8 g
  • protein 3.5 g
  • carbohydrate 10.9 g
  • fiber 3 g
  • cholesterol 3 mg
  • iron 1.2 mg
  • sodium 226 mg
  • calcium 47 mg

How to Make It

  1. Bring 4 cups water to a boil in a large straight-sided skillet. Add 1/2 teaspoon salt and green beans. Reduce heat to medium; cook 6 minutes or until tender. Drain beans; rinse with cold water. Drain and set aside.

  2. Wipe skillet clean and dry with paper towels; return skillet to medium-high heat. Add oil to pan; swirl to coat. Add sliced onion; sauté 5 minutes or until lightly browned, stirring occasionally. Add mushrooms; sauté 3 minutes or until mushrooms brown, stirring occasionally. Add sherry and thyme; sprinkle with remaining 1/4 teaspoon salt. Bring to a boil; cook until liquid almost evaporates. Stir in flour; cook 30 seconds, stirring constantly. Add cream cheese; stir until cheese melts. Stir in stock; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thick. Remove from heat. Add beans; toss to coat. Sprinkle with crushed onions.