Green Bean Casserole is another time-honored holiday dinner side, though it’s often prepared with canned soup. This scrumptious recipe from Golden Steer's Chef Andrea swaps the can for homemade cream of mushroom sauce and a breadcrumb topping featuring our signature Maitre d’ Butter and onion-forward French Cuffs Seasoning for a dish like no other.
Here's what you’ll need to bring a new flavor experience to a classic casserole:
Ingredients:
Casserole Base
- 1 garlic clove
- 1 shallot
- 2 cups Cremini mushrooms
- 1 cup Oyster mushrooms
- Sergio's Seasoning, to taste
- 1 sprig thyme
- 2 teaspoons red wine vinegar
- 4 tablespoons Maitre d’ Butter
- 3 tablespoons all-purpose flour
- 3/4 cup cream
- 2 cups chicken stock
- 2 tablespoons cream
- 1 tablespoon French Cuffs Seasoning
- 3 cups Green beans
Crispy Topping
- 1 cup breadcrumbs
- 3 tablespoons Maitre d’ Butter
- 2 tablespoons grated Parmesan Cheese
- 1 tablespoon French Cuffs Seasoning
Directions:
- Cook the green beans in a large pot of boiling water for 5 minutes or until tender, then drain and shock in ice water. Set aside.
- Next, add the mushrooms to a hot pan with vegetable oil. Sprinkle with Sergio’s Seasoning and cook until golden brown on both sides.
- Add the chopped shallots and a couple of branches of thyme and cook until the shallots become translucent.
- Next, add in the garlic and cook for a minute or until the garlic aroma gets
released. - Deglaze with the red wine vinegar, cooking until it’s dry, then add 1⁄4 cup of chicken stock. Save the rest of the chicken stock for later.
- In the same pan, add the 3 tablespoons of Maitre d’ Butter. Once fully melted, add the flour one tablespoon at a time, stirring constantly.
- Cook the flour mixture for a couple of minutes, then add the French Cuffs seasoning.
- Add the remaining chicken stock in small batches, stirring constantly. Once it becomes thick, add the cream and season with Sergio’s Seasoning to taste, then fold in the sautéed mushrooms.
- Next, mix the green beans with the cream of mushroom mixture then add to a casserole dish.
- Cover with foil and bake at 350° for 20 minutes.
- Meanwhile, cook the breadcrumbs with the Maitre d’ Butter in a pan until golden brown, then mix in the parmesan cheese and French Cuffs Seasoning.
- Top the casserole with the breadcrumb mixture right before serving. Enjoy!