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Green Bean Casserole with Madeira Mushrooms
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Here's a deliciously updated version of the classic green bean casserole, with fresh green beans and wine-infused mushrooms. We just had to keep the fried onion topping, but with only enough to add a delightful crunch.

Yield: Serves 8 (serving size: 3/4 cup)


Hands-on: 40 Minutes


Total: 1 Hour



1 1/2 pounds green beans, trimmed and halved crosswise

2 tablespoons olive oil

3 cups chopped sweet onion

1 teaspoon chopped fresh thyme

8 ounces shiitake mushrooms, stemmed and sliced

1 (8-ounce) package pre-sliced button mushrooms

1/3 cup Madeira wine or dry sherry

1/4 teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

1 cup fat-free, lower-sodium chicken broth

1/2 cup (about 1 ounce) canned fried onions (such as French's)

1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese



1. Preheat oven to 425°.

2. 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.

3. 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.

4. Add mushroom mixture to green beans; toss well.

5. Place green bean mixture in a 2-quart glass or ceramic baking dish.

6. Combine fried onions and grated cheese in a small bowl.

7. Top green bean mixture evenly with fried onion mixture.

8. Bake at 425° for 17 minutes or until top is lightly browned.


Nutritional Information (per serving): Calories: 130, Fat: 6.5g, Saturated fat: 1.5g, Monounsaturated fat: 3.9g, Polyunsaturated fat: 0.6g, Protein: 6.6g, Carbohydrate: 18g, Fiber: 5g, Cholesterol: 4mg, Iron: 1.2mg, Sodium: 230mg, Calcium: 119mg


Source: Cooking Light

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