I love the traditional green bean casserole with the cream of mushroom soup and the fried onions on the top but I do not like the fat content in it. This month Cooking Light had a grown up and lighter version of the casserole that looked amazing. Instead of cream of mushroom soup the dish combines fresh mushrooms, onions, wine, and chicken broth.
This green bean casserole is so much better then the original. Fresh green beans, mushrooms, and onions make it a clear winner. The sauce of Madeira wine, chicken broth, garlic, and thyme has a light and delicious flavor. The casserole is still topped off with the fried onions, but on a much smaller scale. Frank and I both thought this was a tasty green bean casserole and that I’ll be using this recipe from now on.
Green bean Casserole with Madeira Mushrooms (adapted from Cooking Light)
1 pound green beans, trimmed and halved
2 T. olive oil
1 c. sweet onion, chopped
1 t. fresh thyme
2 cloves garlic, minced
8 oz. slice mushrooms
1/3 c. Madeira wine or dry sherry
1/2 t. salt
1/2 t. black pepper
1 T. flour
1 c. chicken broth
1 c. canned fried onions
1/4 c. Parmesan cheese
1. Preheat the oven to 425 degrees.
2. Cook the beans in a pot of boiling water for 5 minutes. Drain and rinse with cold water. Set aside.
4. Stir in the wine, salt, and pepper. Add in the flour and mix well to combine. Cook for another minute.
5. Slowly add in the chicken broth and bring to a boil. Boil for 1 minute or until the mixture thickens. Pour the mushroom mixture over the green beans and toss to coat.
6. Pour the green bean mixture into a 2 quart baking dish. Sprinkle with Parmesan cheese and fried onions. Bake for 15-20 minutes or until the top is browned.