Remember green bean casserole growing up? I do – cream of mushroom soup mixed with the beans, and those yummy canned fried onion bits on top. Fast forward to today – here is a more grown-up version. Much healthier in my opinion, and I added some cooked chicken to make it a complete meal. This was fabulous.
Green bean casserole with Madeira mushrooms and chicken (modified from Cooking Light, on My Recipes)
1 1/2 pounds green beans
2 tablespoons olive oil
3 cups chopped sweet onion
1 teaspoon chopped fresh thyme
8 ounces shiitake mushrooms, sliced
8 ounces button mushrooms, sliced
1/3 cup Madeira wine or dry sherry
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons flour
1 cup chicken broth
1 1/2 cups cooked chicken, cubed
1 cup canned fried onions (like French’s)
1/2 cup grated soy parmesan
Preheat oven to 425 degrees F.
Place beans into a large saucepan of boiling water; cook for 4 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.
Heat a large skillet over medium-high heat. Add oil to pan; add onion and thyme; saute 4 minutes until onion is tender, stirring occasionally. Add mushrooms; saute 10 minutes or until liquid almost evaporates, stirring frequently. Stir in wine, salt, pepper; cook 2 minutes or until liquid almost evaporates. Stir in flour; cook for 1 minute or until thick, stirring constantly. Gradually stir in chicken broth; bring to a oil. Cook 1 minute or until thick, stirring constantly. Add mushroom mixture to green beans. Add chicken. Toss well. Place green bean mixture in a 2 quart glass or ceramic baking dish. Combine fried onion and grated soy parmesan in a small bowl. Top green bean mixture evenly with fried onion mixture. Bake for 17 minutes or until top is lightly browned. Makes 8 servings.