Hands-on Time: 35 minutes
Total Time: 2 hours
Serves: 10
While this updated classic isn't quite as easy as the cream of mushroom soup version, its fresh ingredients give it a wholesomeness and flavor that's worth the extra effort!
Ingredients
- 1 1/2 pounds green beans, trimmed and cut into 2-inch pieces
- 6 tablespoons butter
- 1 cup finely chopped onion
- 5 cups chopped cremini or button mushrooms
- 1 teaspoon course salt, divided
- 1/2 teaspoon ground pepper, divided
- 1/4 cup flour
- 2 cups milk
- 1/8 teaspoon cayenne pepper
- 1/2 cup grated Parmesan
- 1/4 cup bread crumbs
Instructions
- Bring a large saucepan of water to a boil. Add the beans and cook them until they're bright green and just tender, about 4 to 5 minutes. Drain and rinse the beans well under running cold water, drain them again, then transfer them to a large bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and sauté, stirring often, until it just begins to soften, about 4 minutes. Add the mushrooms and sauté until they've softened and most of their liquid has evaporated, about 8 minutes. Season the mixture with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, then set it aside to cool, about 20 minutes.
- Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and cook, still stirring, for 2 minutes. Whisk in the milk, and continue cooking and whisking until the mixture has thickened, about 3 minutes.
- Stir in the cayenne, and the remaining salt and pepper. Remove the sauce from the heat and let it cool to room temperature, about 20 minutes, stirring occasionally. Add the mushrooms and onion to the beans and toss to mix them together.
- When the sauce has cooled, pour it over the vegetables and toss to combine.
- Heat the oven to 400°. Grease a 9- by 13-inch glass or ceramic baking pan. Spread the green bean mixture in the prepared dish. Combine the Parmesan and bread crumbs and sprinkle them over the casserole (*if you are transporting the dish, see note, below). Cover it with foil.
- Bake the casserole, covered, until it is heated through, 15 to 20 minutes. Uncover, and bake until the top is golden brown, about 10 minutes more.
Tips:
* If you are transporting the dish, reserve the Parmesan–bread crumb mixture. Bake the dish at home, covered, for the first 15 to 20 minutes only; at your destination, add the topping and bake the dish for the remaining 10 minutes.
Nutritional Information:
Per serving (1/10 of recipe) Calories 144, Total Fat 7 g (10%), Saturated Fat 4 g (19%), Cholesterol 17 mg (6%), Sodium 380 mg (16%), Total Carbohydrate 15 g (5%), Fiber 4 g (15%), Sugars 5 g, Protein 7 g (14%)
Food , Recipes
