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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | breadcrumbs, Panko | 2 | tablespoon | olive oil | 1/4 | teaspoon | salt, table | 1/8 | teaspoon | black pepper, ground | 3 | tablespoons | unsalted butter, cold | 5 | cups pieces or slices | Mushrooms | 3 | tablespoon | all-purpose flour unbleached | 1 1/2 | cup | chicken broth or stock or water, reduced sodium | 1 1/2 | cup | condensed milk, fat free, sweetened, Bordens |
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Steps
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Sequence
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Step
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| | 1 | In a small bowl, mix together panko and fried onions with two tablespoons of olive oil. Set aside. | | 2 | Fill a large bowl with ice water. Bring a large pot of water to a boil. of water to boil. Add two tablespoons of salt and the green beans. Cook beans until bright green and crisp-tender, approximately 6 minutes. | | 3 | Drain beans in colander and plunge immediately into ice water to stop cooking. Set aside. | | 4 | Add butter to your now-empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoons salt, and ⅛ teaspoons pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. | | 5 | Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups, about 12 minutes. Season with salt and pepper to taste. | | 6 | Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3 quart (or 13 x 9") baking dish. | | 7 | Store your onion | | 8 | Heat the casserole in a 425 degree oven for 10 minutes, then add the topping and bake for 1-20 minutes or until the top is golden brown and the sauce is bubbling on the edges. |
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