Comfort Food Classic: Green Bean Casserole
Don't save this classic for the holidays: it's a great cold-weather treat.
Green bean casserole is a popular side dish. In many households you will only find this classic holiday side dish during Thanksgiving and Christmas dinners. What wait until the holidays to enjoy it? You can make this classic to go with any weeknight dinner.
Green bean casseroles are a simple side dish that pairs well with poultry, beef or pork. Instead of using prepackaged French fried onions that turns gooey when cooked in the creamy sauce, try caramelized onions. Caramelized the onions gives the casserole a sweet onion taste that compliments the earthiness of the mushrooms. Top the casserole with panko bread crumbs to give it a bit of crunch and interest.
Some recipe notes:
The casserole can be made ahead of time (minus the panko) and refrigerated. Add the panko on top before cooking. If you do not have access to panko, you can use breadcrumbs tossed with a teaspoon of melted butter or oil. This will help the bread crumbs get crispy and brown. Alternatively, you can use crushed crackers.
If the onions are taking a while to caramelize, add a teaspoon of sugar to them to speed up the process.
- 2 red medium onions, thinly sliced
- 2-14 ounce cans of green beans
- 2 tablespoons butter
- 8 ounces portobello mushrooms, trimmed and sliced
- 2 teaspoons of salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ¼ cup of panko bread crumbs
- 1 cup chicken broth
- 1 cup milk
Preheat the oven to 375 degrees F.
In a large skillet, heat a tablespoon of olive oil on medium high heat. Add the sliced onions and saute until soft and caramelized (approximately 8-12 minutes). After the onions are browned, toss in a teaspoon of salt. Place the onions in a bowl and set aside.
Melt the butter in the pan over medium-high heat. Add the mushrooms, 1 teaspoon salt and the pepper. Cook, stirring occasionally, until the mushrooms begin to soften (4 to 5 minutes). Add the garlic and cook for another 1 to 2 minutes.
Sprinkle the flour over the mixture and stir to combine. Cook for another 1 minute. Add the broth and simmer for 1 minute. Lower the heat to medium-low and add the milk. Cook until the mixture thickens.
Remove from the heat and stir in caramelized onions and the green beans. Top with panko. Place into the oven and bake until bubbly, approximately 15 minutes. Serve warm.