Green Bean Casserole
Finally a green bean casserole without the canned soup and soggy green beans. This dish is not only beautiful but is scrumptious too!
Ingredients
4 cups green beans, trimmed and cut into 1 inch pieces
4 teaspoons olive oil, divided
1 tablespoon unsalted butter
1/2 cup onion, minced
6 ounces cremini mushrooms, finely chopped
2 teaspoons fresh thyme, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup dry sherry
1/4 cup all-purpose flour
1 cup vegetable stock
1 cup milk
1 cup cheddar cheese, shredded
3 tablespoons panko
Recipe Info
Difficulty Level:
Easy
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Serving size:
8
Directions
1. Preheat oven to 425ºF. Grease a 2 1/2 quart baking dish with cooking spray.
2. In a large microwave safe bowl, add the green beans and 1 inch of water. Cover and cook for 3 minutes. Drain. Set aside.
3. In a large skillet over medium-high heat, add 3 teaspoons of olive oil and the butter. Once butter is melted add onions and Mediterranean Seasoning. Cook until the onions are lightly brown, about 3 minutes.
4. Stir in the mushrooms, thyme, salt and pepper. Cook, stirring occasionally until the mushrooms have released their juices and the liquid has evaporated, 3 to 4 minutes. Pour in the sherry and cook until the liquid has evaporated, 2 to 3 minutes.
5. Sprinkle flour over the mushroom mixture and cook until flour is toasted, about 3 minutes. Whisk in broth and milk. Simmer stirring often until the sauce is thickened, about 5 minutes. Remove from the heat. Add in the cheese and the green beans, stirring to combine. Transfer to the prepared dish.
6. In a small bowl stir together the panko, Shallots and paprika and the remaining ½ teaspoon olive oil. Sprinkle over the casserole. Bake for 20 minutes, or until the casserole is bubbling and golden brown.
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