Description
Elevate your holiday table with this sophisticated take on a classic comfort dish. By swapping canned soups for a rich, scratch-made mushroom cream sauce and crisp fresh green beans, you create a vibrant side dish that delivers deep, earthy flavors and a perfect balance of textures. It is a wholesome, family-friendly recipe that feels indulgent yet remains easy to prepare for any gathering.
Ingredients
3 lbs fresh green beans, trimmed and washed
6 tbsp butter, divided
24 oz fresh mushrooms, finely diced
1/3 cup all-purpose flour
1 cup vegetable broth (non-alcoholic substitute for sherry)
1 cup chicken stock
2 cups half and half
1 1/2 cups crispy fried onions
1 tsp dried thyme
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Blanch the green beans in boiling salted water for 3-4 minutes until bright green and crisp-tender, then drain and set aside.
In a large skillet, melt 3 tablespoons of butter over medium-high heat and sauté the mushrooms until browned and moisture has evaporated.
In a separate saucepan, melt the remaining butter and whisk in the flour to create a roux; cook for 1 minute.
Slowly whisk in the vegetable broth and chicken stock, then stir in the half and half until the sauce thickens.
Stir the sautéed mushrooms and dried thyme into the sauce, seasoning with salt and pepper.
Combine the blanched beans with the mushroom cream sauce in a baking dish.
Bake for 20-25 minutes until bubbling.
Top with crispy fried onions and bake for an additional 5 minutes until golden.
Notes
You can assemble the casserole ahead of time and store it in the refrigerator before baking. Add the fried onions just before the final 5 minutes of baking to ensure they remain perfectly crispy. If using fresh thyme, use 1 tablespoon instead of 1 teaspoon of dried.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg