Why wait until the holidays, when green beans are rolling out of season, to dig into the comforts of this classic casserole? This from-scratch version skips the canned ingredients, and lets fresh produce shine.
What You Get
Panko bread crumbs
What You’ll Need
Olive oil or butter
Salt and freshly ground pepper
Makes 4 servings
Active Time: 20 minutes
Total Time: 40 minutes
Preheat the oven to 400°F. Set out a square casserole dish (about 8 by 8 inches).
Trim the green beans and arrange them in the prepared dish. Slice the onion. Chop 1 or 2 cloves of garlic, if you have any on hand. Pick the thyme, toss the stems, and chop the leaves.
In a frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the onion and sauté until tender, 5 minutes. Transfer to the dish with the green beans.
Return the pan to the heat, and warm 1 tablespoon olive oil. Add the mushrooms and sauté until they release their liquid, 5 minutes. Add the garlic and thyme and stir until fragrant, 30 seconds. Transfer to the dish, season generously with salt, and turn to combine the green beans, onion, and mushrooms.
Return the pan to medium heat, and melt 2 tablespoons butter. Add 2 tablespoons flour and stir until toasted, 1 minute. Add 2 cups of the mushroom broth and whisk until thickened, 5 minutes. Remove from the heat and stir in ½ cup sour cream, and season with ½ teaspoon salt.
Pour the sauce over the green beans and mushrooms in the pan, and sprinkle ½ cup panko on top. Transfer the pan to the oven and bake until bubbling and golden, 20 minutes.
Scoop the green bean casserole onto plates, grind with pepper, and serve warm.