Cheddar green bean casserole

• Produce

  • 8 oz Crimini or white mushrooms
  • 6 cups Green beans
  • 1/4 tsp Onion powder
  • 3 Shallots
  • 2 tsp Thyme, fresh

• Canned Goods

  • 1 cup Chicken broth or vegetable broth, reduced-sodium

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/2 tsp Paprika
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 4 1/2 tsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 3 tbsp Breadcrumbs, dry

• Dairy

  • 8 shredded and divided oz 2 cups cabot seriously sharp cheddar
  • 1 tbsp Butter, unsalted
  • 1 cup Low-fat milk

• Beer, Wine & Liquor

  • 1/4 cup Sherry, dry

Found on healthyseasonalrecipes.com

Description

Directions

• Preheat oven to 425 degrees F. Coat a 2 1/2 quart baking dish with cooking spray.
• Meanwhile, bring several inches of water to a boil in a large saucepan fitted with a steamer basket. Steam green beans until crisp tender, about 4 minutes. Carefully remove steamer from the saucepan, to stop the beans from cooking further.
• Heat 4 teaspoons oil and butter in a large skillet over medium-high heat. Add shallots and cook until just starting to brown, 2 to 3 minutes. Add mushrooms, thyme, salt and pepper and cook, stirring occasionally until the mushrooms have released their juices and the liquid has evaporated, 3 to 4 minutes. Add sherry and cook, stirring occasionally until the liquid has evaporated, 2 to 3 minutes.
• Sprinkle flour over the mushroom mixture and stir to coat. Add broth and milk and bring to a simmer stirring often until the sauce is thickened, about 5 minutes. Remove from the heat and stir in 1 ½ cups (6-ounces) cheddar. Add the green beans and stir to combine. Transfer to the prepared casserole dish. Top with the remaining 1/2 cups (2-ounces) cheddar.
• Stir together the breadcrumbs and the remaining ½ teaspoon oil in a small dish. Add paprika and onion powder and stir until the breadcrumbs are evenly moist and bright orange. Sprinkle over the casserole.
• Transfer the casserole to the oven and bake until bubbling and golden brown on top, 20 to 25 minutes. Allow to cool 15 minutes before serving.

Nutrition