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Sheilas Green Bean Casserole – West

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Ingredients

Adjust Servings:
4 slices sandwich bread, with crusts and each slice torn into quarters
2 tablespoons unsalted butter, softened
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)
2 lbs green beans, ends trimmed and cut on the diagonal into 2-inch pieces
2 tablespoons salt
1/2 ounce dried porcini mushrooms
6 tablespoons unsalted butter
1 medium onion, minced
3 medium garlic cloves, minced, about 1 tablespoon
12 ounces white button mushrooms, wiped clean, stems trimmed, and sliced 1/4 inch thick
12 ounces cremini mushrooms, wiped clean, stems trimmed, and sliced 1/4 inch thick

Nutritional information

419.5
Calories
310 g
Calories From Fat
34.5 g
Total Fat
21.2 g
Saturated Fat
112 mg
Cholesterol
1947.6 mg
Sodium
24.4 g
Carbs
5.4 g
Dietary Fiber
4.7 g
Sugars
8 g
Protein
338g
Serving Size

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Sheilas Green Bean Casserole – West

Features:
    Cuisine:

    I made this for Christmas. Excellent.. I have never liked the soup version and this is the same concept but so much tastier. Thank you for the posting

    • 80 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Sheila’s Green Bean Casserole – West, This is the most incredible green bean casserole The mushroom base is just fabulous tasting with the porcinis in it When it’s time to plan our Thanksgiving, everyone says are you gonna make your green bean casserole? with a hopeful look in their eyes , I made this for Christmas Excellent I have never liked the soup version and this is the same concept but so much tastier Thank you for the posting, This is the most incredible green bean casserole The mushroom base is just fabulous tasting with the porcinis in it When it’s time to plan our Thanksgiving, everyone says are you gonna make your green bean casserole? with a hopeful look in their eyes


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    Steps

    1
    Done

    Topping:

    2
    Done

    Pulse Bread, Butter, Salt, and Pepper in Workbowl of Food Processor Fitted With Metal Blade Until Mixture Resembles Coarse Crumbs, About Ten 1-Second Pulses. Transfer to Large Bowl and Toss With Onions; Set Aside.

    3
    Done

    Beans:

    4
    Done

    Heat Oven to 375 Degrees.

    5
    Done

    Bring 4 Quarts Water to Boil in Large Pot. Add 2 Tablespoons Salt and Beans.

    6
    Done

    Cook Until Bright Green and Slightly Crunchy, 4 to 5 Minutes.

    7
    Done

    Drain Beans and Plunge Immediately Into Large Bowl Filled With Ice Water to Stop Cooking.

    8
    Done

    Spread Beans Out Onto Paper Towel-Lined Baking Sheet to Drain.

    9
    Done

    Meanwhile, Cover Dried Porcini With Cup Hot Tap Water in Small Microwave-Safe Bowl; Cover With Plastic Wrap, Cut Several Steam Vents With Paring Knife, and Microwave on High Power For 30 Seconds. Let Stand Until Mushrooms Soften, About 5 Minutes.

    10
    Done

    Lift Mushrooms from the Liquid With Fork and Mince Using Chef's Knife (you Should Have About 2 Tablespoons).

    11
    Done

    Pour Liquid Through Paper Towel-Lined Sieve and Reserve.

    12
    Done

    Melt Butter in Large Nonstick Skillet Over Medium-High Heat Until Foaming Subsides, About 1 Minute. Add Onion, Garlic, Button Mushrooms, and Cremini Mushrooms and Cook Until Mushrooms Release Their Moisture, About 2 Minutes.

    13
    Done

    Add Porcini Mushrooms Along With Their Strained Soaking Liquid, Thyme, 1 Teaspoon Salt, and Pepper and Cook Until All Mushrooms Are Tender and Liquid Has Reduced to 2 Tablespoons, About 5 Minutes.

    14
    Done

    Add Flour and Cook For Just Over 1 Minute.

    15
    Done

    Stir in Chicken Broth and Reduce Heat to Medium.

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    James Griffin

    Spice wizard blending flavors and herbs to create dishes that are rich and aromatic.

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