Owned by our farm families in New York & New England — Since 1919
Kathleen K. on 11/29/2013I made this for Thanksgiving. It was very easy to make. Everyone loved it, including my teenage sons!
6 cups green beans, trimmed and cut into 1-inch pieces (about 1 1/2 pounds)
4 1/2 teaspoons extra-virgin olive oil, divided
1 tablespoon Cabot Unsalted Butter
3 shallots, minced
8 ounces Cremini or white mushrooms, finely chopped
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup dry sherry
1/3 cup King Arthur Unbleached All-Purpose Flour
1 cup reduced-sodium chicken or vegetable broth
1 cup lowfat milk
8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups), divided
3 tablespoons dry breadcrumbs
1/2 teaspoon paprika
1/4 teaspoon onion powder
1. Preheat oven to 425 ºF. Coat 2-quart baking dish with cooking spray.
2. Meanwhile, bring several inches of water to boil in large saucepan fitted with steamer. Add green beans and steam until crisp-tender, about 4 minutes. Carefully remove steamer from saucepan to stop beans from cooking further.
3. In large skillet over medium-high heat, heat 4 teaspoons of oil and butter. Add shallots and cook until just starting to brown, 2 to 3 minutes. Add mushrooms, thyme, salt and pepper and cook, stirring occasionally until mushrooms have released their juices and liquid has evaporated, 3 to 4 minutes. Add sherry and cook, stirring occasionally until liquid has evaporated, 2 to 3 minutes.
4. Sprinkle flour over mushroom mixture and stir to coat. Add broth and milk and bring to simmer, stirring often, until sauce is thickened, about 5 minutes.
5. Remove from heat and stir in 1 1/2 cups of cheddar. Add green beans and stir to combine. Transfer to prepared dish. Top with remaining 1/2 cup of cheddar.
6. In small bowl, stir together breadcrumbs and remaining 1/2 teaspoon of oil. Add paprika and onion powder and stir until breadcrumbs are evenly moist and bright orange. Sprinkle over casserole.
7. Bake for 20 to 25 minutes or until bubbling and golden brown on top. Let cool for about15 minutes before serving.
Recipe courtesy of Healthy Seasonal Recipes.