Description
Elevate your holiday table with this sophisticated take on a classic comfort dish. By swapping processed canned soups for a luscious, scratch-made sauce featuring earthy mushrooms, fresh herbs, and crisp-tender green beans, you create a wholesome side that is both nostalgic and deeply flavorful. This recipe provides a clean, elegant alternative to the traditional version, ensuring a bubbly, golden-brown centerpiece that everyone will love.
Ingredients
3 lbs fresh green beans, trimmed and washed
6 tbsp unsalted butter, divided
24 oz cremini or button mushrooms, finely diced
1/3 cup all-purpose flour
1 cup non-alcoholic cooking sherry
1 cup chicken or vegetable broth
2 cups half and half
1 1/2 cups crispy fried onions
1 tsp dried thyme
1 tsp black pepper
Salt to taste
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil and blanch the green beans for 3-4 minutes until bright green and crisp-tender, then drain and set aside.
In a large skillet over medium-high heat, melt 3 tbsp of butter and sauté the mushrooms until golden brown and liquid has evaporated.
Reduce heat to medium, add the remaining 3 tbsp butter, and stir in the flour, cooking for 1 minute.
Slowly whisk in the non-alcoholic sherry, broth, and half and half, simmering until the sauce thickens.
Stir in the thyme, salt, and pepper, then combine the sauce with the blanched green beans.
Transfer the mixture to a 9×13 baking dish and top with the crispy fried onions.
Bake for 20-25 minutes until the sauce is bubbling and the onions are deep golden brown.
Notes
You can prep the green beans and mushroom sauce up to 24 hours in advance. Store them separately in the refrigerator and assemble just before baking. If you prefer a vegetarian version, simply swap the chicken broth for high-quality vegetable stock.
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 45mg