Rating: 3.5 stars
13 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 3

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.

David Bonom
Recipe by Cooking Light November 2011

Gallery

Charles Masters

Recipe Summary

hands-on:
40 mins
total:
1 hr
Yield:
Serves 8 (serving size: 3/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • 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.

Nutrition Facts

173 calories; fat 8.5g; saturated fat 2.3g; mono fat 4.9g; poly fat 0.6g; protein 6.6g; carbohydrates 18.7g; fiber 5g; cholesterol 4mg; iron 1.2mg; sodium 249mg; calcium 119mg.
Advertisement
Advertisement