Green Beans with Sherried Mushroom Sauce

Photo: Johnny Miller; Styling: Sarah Smart  

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.

Yield: Serves 10 (serving size: about 3/4 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 100
  • Fat: 4.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.5g
  • Carbohydrate: 10.9g
  • Fiber: 3g
  • Cholesterol: 3mg
  • Iron: 1.2mg
  • Sodium: 226mg
  • Calcium: 47mg

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)

Preparation

  1. 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. 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.
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