Green Bean Casserole with Madeira Mushrooms

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.

3.  Heat the oil in a large skillet over medium heat.  Add in the onion and the thyme and saute for 4 minutes.  Add in the garlic and cook an addition minute.  Stir in the mushrooms and cook for 10 minutes or until most of the liquid evaporates.

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.

 

Comments

  1. says

    Ever since I saw a post on Money Saving Mom about making your own cream of mushroom soup, I’ve been thinking about revamping my green bean casserole. This recipe gives me some more inspiration for how to do it. Thank you!

  2. says

    Hi! Newly following from What’s Cooking Wednesday.

    I absolutely agree with your take on the traditional green bean casserole. I make it year after year for Thanksgiving, but never eat it myself. It’s just too heavy, especially when there are so many other side dishes to choose from.

    With all of the flavor from the Madeira, Thyme, etc. I really think even the die-hard green bean casserole lovers in my family wouldn’t miss the heavier traditional version. I’m definitely going to give it a try this year.

    Thanks for sharing it!

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