Fresh ingredients make this green bean casserole shine! The fresh green beans are cooked perfectly. Chicken broth, cream, and wine, mixed with the mushrooms, create a creamy mixture. Top with the delicious crunchy topping and you have a green bean casserole no one will pass up. This side dish is perfect for Thanksgiving or...
Provided by Fran Murray
Categories Side Casseroles
Time 1h25m
Number Of Ingredients 18
Steps:
- 1. Heat oven to 400 degrees. FOR THE TOPPING: Pulse bread, butter, and salt in a food processor until coarsely ground.
- 2. Combine bread mixture and onions in bowl; set aside.
- 3. FOR THE CASSEROLE: Melt butter in large skillet over medium heat.
- 4. Add mushrooms, salt, and pepper and cook until mushrooms release their liquid, about 5 minutes.
- 5. Increase heat to medium-high and cook until liquid has evaporated (about 5 minutes).
- 6. Add garlic and thyme and cook until fragrant, about 30 seconds.
- 7. Stir in flour and cook until golden, about 1 minute.
- 8. Slowly whisk in wine, broth, and cream; bring to boil. Reduce heat to medium and simmer, stirring occasionally, until sauce is thickened, about 10 minutes.
- 9. Toss green beans with corn starch in a large bowl.
- 10. Transfer to 13x9-inch greased baking pan. Pour warm mushroom mixture evenly over beans.
- 11. Cover pan with foil. Bake until sauce is bubbling and beans are tender; about 40 to 45 minutes. Stir beans thoroughly after 25 minutes.
- 12. Remove foil and spread topping mixture over beans. Bake until golden brown, about 8 minutes. Serve.
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