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Green Bean Casserole

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Video Notes

Ingredients
  

Topping
  • 57 g pork panko 1/2 cup
  • 1 tbsp unsalted butter, melted
  • 1 cup canned fried onions
Casserole
  • 907 g green beans, trimmed and cut into 1-inch pieces 2 lbs
  • 3 tbsp unsalted butter
  • 454 g cremini mushrooms, sliced thin 1 lb
  • 1 tbsp fresh thyme, minced
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tsp Better Than Bouillon chicken base
  • 720 ml heavy cream 3 cups
  • 120 ml dry white wine 1/2 cup

Method
 

  1. Make topping: combine pork panko and melted butter. Microwave stirring occasionally until golden, about 2 minutes. Let cool, then stir in fried onions. Set aside.
  2. Adjust oven rack to middle and preheat to 400°F. Combine green beans and 1/2 cup water in a large bowl. Cover and microwave until just tender, about 8 minutes, stirring halfway. Drain and set aside.
  3. Melt butter in a 12-inch nonstick skillet over medium-high. Add mushrooms, thyme, garlic, salt, and pepper. Cook until liquid is nearly evaporated, 6 to 8 minutes.
  4. Whisk in cream, Better Than Bouillon, and wine. Bring to a boil, stirring occasionally, until sauce thickens, 4 to 6 minutes. Transfer green beans to a 13x9-inch baking dish. Pour sauce over and toss to combine.
  5. Scatter topping evenly over casserole. Bake about 25 minutes until golden brown and bubbling.

Notes

Always shred your own cheese if adding any - pre-shredded adds carbs. Nutrition is estimated per serving.