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

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

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Credit: Charles Masters

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.
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