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Green Bean Mushroom Madeira Casserole

Green Bean Mushroom Madeira Casserole


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This elegant and creative spin on green bean casserole is sure to become your must-have favorite side dish

Fresh mushrooms, Madeira wine, mascarpone cheese and fresh green beans simmered in savory broth come together to create an utterly delicious, creamy and flavorful side dish. This elegant and creative spin on green bean casserole is sure to become your must-have favorite side dish.
Recipe courtesy of Swanson. Click here for more information.

Ingredients

  • 2 Cups cubed Italian bread
  • 2 Tablespoons olive oil
  • 3 Tablespoons butter, melted
  • 1 package (8 ounces) sliced mushrooms
  • 2 large shallot, cut in half lengthwise and thinly sliced (about 1 cup)
  • 2 cloves garlic, finely chopped
  • 1/2 Cup Madeira wine
  • 2 Cups Swanson Chicken Broth, or similar product
  • 8 Cups green beans, trimmed and cut in half
  • 1 container (8 ounces) mascarpone
  • 2 Tablespoons all-purpose flour

Servings8

Calories Per Serving297

Folate equivalent (total)91µg23%

Riboflavin (B2)0.2mg14.5%


Recipe Summary

  • ½ cup canola or corn oil
  • 4 larges large shallots, 3 thinly sliced (about 1 cup) and 1 finely chopped (1/3 cup), divided
  • 4 teaspoons cornstarch
  • 1 ½ pounds green beans, trimmed and halved crosswise
  • 3 tablespoons butter
  • 1 pound cremini mushrooms, roughly chopped
  • 2 large cloves garlic, finely chopped
  • ¼ cup Madeira or chicken broth
  • 2 ½ tablespoons all-purpose flour
  • 1 ¼ cups reduced-sodium chicken broth
  • ⅔ cup whipping cream
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly ground nutmeg

In an 8-inch skillet, heat oil until shimmering. Separate sliced shallots into rings toss in a small bowl with cornstarch. Shake off excess in a fine-mesh strainer. Add about a quarter of the shallots to the pan cook, tossing a bit, until lightly golden, about 4 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Repeat with remaining shallots.

Bring a large saucepan of salted water to a boil prepare an ice bath. Cook beans in water until just crisp-tender, 4 to 5 minutes. Transfer to ice bath drain and pat dry.

Preheat oven to 375°. In an extra-large skillet, melt butter over medium-high heat. Add mushrooms. Cook, tossing occasionally, until mushrooms have released their liquid, about 5 minutes. Add chopped shallots and garlic cook, stirring, 2 minutes. Add madeira cook, stirring, until almost evaporated. Add flour stir to coat mushrooms cook 1 minute. Add about half of broth, scraping up bits from bottom of pan. Add remaining broth and cream bring to a simmer. Cook until sauce has thickened slightly, about 5 minutes. Season with kosher salt, pepper and nutmeg. Add green beans stir to coat.

Transfer mixture to a 3-quart baking dish (or you can bake in skillet, if oven-proof). Bake, uncovered, until bubbling around edges, about 25 minutes. Sprinkle shallots over casserole.


Recipe Summary

  • ½ cup canola or corn oil
  • 4 larges large shallots, 3 thinly sliced (about 1 cup) and 1 finely chopped (1/3 cup), divided
  • 4 teaspoons cornstarch
  • 1 ½ pounds green beans, trimmed and halved crosswise
  • 3 tablespoons butter
  • 1 pound cremini mushrooms, roughly chopped
  • 2 large cloves garlic, finely chopped
  • ¼ cup Madeira or chicken broth
  • 2 ½ tablespoons all-purpose flour
  • 1 ¼ cups reduced-sodium chicken broth
  • ⅔ cup whipping cream
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly ground nutmeg

In an 8-inch skillet, heat oil until shimmering. Separate sliced shallots into rings toss in a small bowl with cornstarch. Shake off excess in a fine-mesh strainer. Add about a quarter of the shallots to the pan cook, tossing a bit, until lightly golden, about 4 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Repeat with remaining shallots.

Bring a large saucepan of salted water to a boil prepare an ice bath. Cook beans in water until just crisp-tender, 4 to 5 minutes. Transfer to ice bath drain and pat dry.

Preheat oven to 375°. In an extra-large skillet, melt butter over medium-high heat. Add mushrooms. Cook, tossing occasionally, until mushrooms have released their liquid, about 5 minutes. Add chopped shallots and garlic cook, stirring, 2 minutes. Add madeira cook, stirring, until almost evaporated. Add flour stir to coat mushrooms cook 1 minute. Add about half of broth, scraping up bits from bottom of pan. Add remaining broth and cream bring to a simmer. Cook until sauce has thickened slightly, about 5 minutes. Season with kosher salt, pepper and nutmeg. Add green beans stir to coat.

Transfer mixture to a 3-quart baking dish (or you can bake in skillet, if oven-proof). Bake, uncovered, until bubbling around edges, about 25 minutes. Sprinkle shallots over casserole.


Recipe Summary

  • ½ cup canola or corn oil
  • 4 larges large shallots, 3 thinly sliced (about 1 cup) and 1 finely chopped (1/3 cup), divided
  • 4 teaspoons cornstarch
  • 1 ½ pounds green beans, trimmed and halved crosswise
  • 3 tablespoons butter
  • 1 pound cremini mushrooms, roughly chopped
  • 2 large cloves garlic, finely chopped
  • ¼ cup Madeira or chicken broth
  • 2 ½ tablespoons all-purpose flour
  • 1 ¼ cups reduced-sodium chicken broth
  • ⅔ cup whipping cream
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly ground nutmeg

In an 8-inch skillet, heat oil until shimmering. Separate sliced shallots into rings toss in a small bowl with cornstarch. Shake off excess in a fine-mesh strainer. Add about a quarter of the shallots to the pan cook, tossing a bit, until lightly golden, about 4 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Repeat with remaining shallots.

Bring a large saucepan of salted water to a boil prepare an ice bath. Cook beans in water until just crisp-tender, 4 to 5 minutes. Transfer to ice bath drain and pat dry.

Preheat oven to 375°. In an extra-large skillet, melt butter over medium-high heat. Add mushrooms. Cook, tossing occasionally, until mushrooms have released their liquid, about 5 minutes. Add chopped shallots and garlic cook, stirring, 2 minutes. Add madeira cook, stirring, until almost evaporated. Add flour stir to coat mushrooms cook 1 minute. Add about half of broth, scraping up bits from bottom of pan. Add remaining broth and cream bring to a simmer. Cook until sauce has thickened slightly, about 5 minutes. Season with kosher salt, pepper and nutmeg. Add green beans stir to coat.

Transfer mixture to a 3-quart baking dish (or you can bake in skillet, if oven-proof). Bake, uncovered, until bubbling around edges, about 25 minutes. Sprinkle shallots over casserole.


Recipe Summary

  • ½ cup canola or corn oil
  • 4 larges large shallots, 3 thinly sliced (about 1 cup) and 1 finely chopped (1/3 cup), divided
  • 4 teaspoons cornstarch
  • 1 ½ pounds green beans, trimmed and halved crosswise
  • 3 tablespoons butter
  • 1 pound cremini mushrooms, roughly chopped
  • 2 large cloves garlic, finely chopped
  • ¼ cup Madeira or chicken broth
  • 2 ½ tablespoons all-purpose flour
  • 1 ¼ cups reduced-sodium chicken broth
  • ⅔ cup whipping cream
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly ground nutmeg

In an 8-inch skillet, heat oil until shimmering. Separate sliced shallots into rings toss in a small bowl with cornstarch. Shake off excess in a fine-mesh strainer. Add about a quarter of the shallots to the pan cook, tossing a bit, until lightly golden, about 4 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Repeat with remaining shallots.

Bring a large saucepan of salted water to a boil prepare an ice bath. Cook beans in water until just crisp-tender, 4 to 5 minutes. Transfer to ice bath drain and pat dry.

Preheat oven to 375°. In an extra-large skillet, melt butter over medium-high heat. Add mushrooms. Cook, tossing occasionally, until mushrooms have released their liquid, about 5 minutes. Add chopped shallots and garlic cook, stirring, 2 minutes. Add madeira cook, stirring, until almost evaporated. Add flour stir to coat mushrooms cook 1 minute. Add about half of broth, scraping up bits from bottom of pan. Add remaining broth and cream bring to a simmer. Cook until sauce has thickened slightly, about 5 minutes. Season with kosher salt, pepper and nutmeg. Add green beans stir to coat.

Transfer mixture to a 3-quart baking dish (or you can bake in skillet, if oven-proof). Bake, uncovered, until bubbling around edges, about 25 minutes. Sprinkle shallots over casserole.


Recipe Summary

  • ½ cup canola or corn oil
  • 4 larges large shallots, 3 thinly sliced (about 1 cup) and 1 finely chopped (1/3 cup), divided
  • 4 teaspoons cornstarch
  • 1 ½ pounds green beans, trimmed and halved crosswise
  • 3 tablespoons butter
  • 1 pound cremini mushrooms, roughly chopped
  • 2 large cloves garlic, finely chopped
  • ¼ cup Madeira or chicken broth
  • 2 ½ tablespoons all-purpose flour
  • 1 ¼ cups reduced-sodium chicken broth
  • ⅔ cup whipping cream
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly ground nutmeg

In an 8-inch skillet, heat oil until shimmering. Separate sliced shallots into rings toss in a small bowl with cornstarch. Shake off excess in a fine-mesh strainer. Add about a quarter of the shallots to the pan cook, tossing a bit, until lightly golden, about 4 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Repeat with remaining shallots.

Bring a large saucepan of salted water to a boil prepare an ice bath. Cook beans in water until just crisp-tender, 4 to 5 minutes. Transfer to ice bath drain and pat dry.

Preheat oven to 375°. In an extra-large skillet, melt butter over medium-high heat. Add mushrooms. Cook, tossing occasionally, until mushrooms have released their liquid, about 5 minutes. Add chopped shallots and garlic cook, stirring, 2 minutes. Add madeira cook, stirring, until almost evaporated. Add flour stir to coat mushrooms cook 1 minute. Add about half of broth, scraping up bits from bottom of pan. Add remaining broth and cream bring to a simmer. Cook until sauce has thickened slightly, about 5 minutes. Season with kosher salt, pepper and nutmeg. Add green beans stir to coat.

Transfer mixture to a 3-quart baking dish (or you can bake in skillet, if oven-proof). Bake, uncovered, until bubbling around edges, about 25 minutes. Sprinkle shallots over casserole.


Recipe Summary

  • ½ cup canola or corn oil
  • 4 larges large shallots, 3 thinly sliced (about 1 cup) and 1 finely chopped (1/3 cup), divided
  • 4 teaspoons cornstarch
  • 1 ½ pounds green beans, trimmed and halved crosswise
  • 3 tablespoons butter
  • 1 pound cremini mushrooms, roughly chopped
  • 2 large cloves garlic, finely chopped
  • ¼ cup Madeira or chicken broth
  • 2 ½ tablespoons all-purpose flour
  • 1 ¼ cups reduced-sodium chicken broth
  • ⅔ cup whipping cream
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly ground nutmeg

In an 8-inch skillet, heat oil until shimmering. Separate sliced shallots into rings toss in a small bowl with cornstarch. Shake off excess in a fine-mesh strainer. Add about a quarter of the shallots to the pan cook, tossing a bit, until lightly golden, about 4 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Repeat with remaining shallots.

Bring a large saucepan of salted water to a boil prepare an ice bath. Cook beans in water until just crisp-tender, 4 to 5 minutes. Transfer to ice bath drain and pat dry.

Preheat oven to 375°. In an extra-large skillet, melt butter over medium-high heat. Add mushrooms. Cook, tossing occasionally, until mushrooms have released their liquid, about 5 minutes. Add chopped shallots and garlic cook, stirring, 2 minutes. Add madeira cook, stirring, until almost evaporated. Add flour stir to coat mushrooms cook 1 minute. Add about half of broth, scraping up bits from bottom of pan. Add remaining broth and cream bring to a simmer. Cook until sauce has thickened slightly, about 5 minutes. Season with kosher salt, pepper and nutmeg. Add green beans stir to coat.

Transfer mixture to a 3-quart baking dish (or you can bake in skillet, if oven-proof). Bake, uncovered, until bubbling around edges, about 25 minutes. Sprinkle shallots over casserole.


Recipe Summary

  • ½ cup canola or corn oil
  • 4 larges large shallots, 3 thinly sliced (about 1 cup) and 1 finely chopped (1/3 cup), divided
  • 4 teaspoons cornstarch
  • 1 ½ pounds green beans, trimmed and halved crosswise
  • 3 tablespoons butter
  • 1 pound cremini mushrooms, roughly chopped
  • 2 large cloves garlic, finely chopped
  • ¼ cup Madeira or chicken broth
  • 2 ½ tablespoons all-purpose flour
  • 1 ¼ cups reduced-sodium chicken broth
  • ⅔ cup whipping cream
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly ground nutmeg

In an 8-inch skillet, heat oil until shimmering. Separate sliced shallots into rings toss in a small bowl with cornstarch. Shake off excess in a fine-mesh strainer. Add about a quarter of the shallots to the pan cook, tossing a bit, until lightly golden, about 4 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Repeat with remaining shallots.

Bring a large saucepan of salted water to a boil prepare an ice bath. Cook beans in water until just crisp-tender, 4 to 5 minutes. Transfer to ice bath drain and pat dry.

Preheat oven to 375°. In an extra-large skillet, melt butter over medium-high heat. Add mushrooms. Cook, tossing occasionally, until mushrooms have released their liquid, about 5 minutes. Add chopped shallots and garlic cook, stirring, 2 minutes. Add madeira cook, stirring, until almost evaporated. Add flour stir to coat mushrooms cook 1 minute. Add about half of broth, scraping up bits from bottom of pan. Add remaining broth and cream bring to a simmer. Cook until sauce has thickened slightly, about 5 minutes. Season with kosher salt, pepper and nutmeg. Add green beans stir to coat.

Transfer mixture to a 3-quart baking dish (or you can bake in skillet, if oven-proof). Bake, uncovered, until bubbling around edges, about 25 minutes. Sprinkle shallots over casserole.


Recipe Summary

  • ½ cup canola or corn oil
  • 4 larges large shallots, 3 thinly sliced (about 1 cup) and 1 finely chopped (1/3 cup), divided
  • 4 teaspoons cornstarch
  • 1 ½ pounds green beans, trimmed and halved crosswise
  • 3 tablespoons butter
  • 1 pound cremini mushrooms, roughly chopped
  • 2 large cloves garlic, finely chopped
  • ¼ cup Madeira or chicken broth
  • 2 ½ tablespoons all-purpose flour
  • 1 ¼ cups reduced-sodium chicken broth
  • ⅔ cup whipping cream
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly ground nutmeg

In an 8-inch skillet, heat oil until shimmering. Separate sliced shallots into rings toss in a small bowl with cornstarch. Shake off excess in a fine-mesh strainer. Add about a quarter of the shallots to the pan cook, tossing a bit, until lightly golden, about 4 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Repeat with remaining shallots.

Bring a large saucepan of salted water to a boil prepare an ice bath. Cook beans in water until just crisp-tender, 4 to 5 minutes. Transfer to ice bath drain and pat dry.

Preheat oven to 375°. In an extra-large skillet, melt butter over medium-high heat. Add mushrooms. Cook, tossing occasionally, until mushrooms have released their liquid, about 5 minutes. Add chopped shallots and garlic cook, stirring, 2 minutes. Add madeira cook, stirring, until almost evaporated. Add flour stir to coat mushrooms cook 1 minute. Add about half of broth, scraping up bits from bottom of pan. Add remaining broth and cream bring to a simmer. Cook until sauce has thickened slightly, about 5 minutes. Season with kosher salt, pepper and nutmeg. Add green beans stir to coat.

Transfer mixture to a 3-quart baking dish (or you can bake in skillet, if oven-proof). Bake, uncovered, until bubbling around edges, about 25 minutes. Sprinkle shallots over casserole.


Recipe Summary

  • ½ cup canola or corn oil
  • 4 larges large shallots, 3 thinly sliced (about 1 cup) and 1 finely chopped (1/3 cup), divided
  • 4 teaspoons cornstarch
  • 1 ½ pounds green beans, trimmed and halved crosswise
  • 3 tablespoons butter
  • 1 pound cremini mushrooms, roughly chopped
  • 2 large cloves garlic, finely chopped
  • ¼ cup Madeira or chicken broth
  • 2 ½ tablespoons all-purpose flour
  • 1 ¼ cups reduced-sodium chicken broth
  • ⅔ cup whipping cream
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly ground nutmeg

In an 8-inch skillet, heat oil until shimmering. Separate sliced shallots into rings toss in a small bowl with cornstarch. Shake off excess in a fine-mesh strainer. Add about a quarter of the shallots to the pan cook, tossing a bit, until lightly golden, about 4 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Repeat with remaining shallots.

Bring a large saucepan of salted water to a boil prepare an ice bath. Cook beans in water until just crisp-tender, 4 to 5 minutes. Transfer to ice bath drain and pat dry.

Preheat oven to 375°. In an extra-large skillet, melt butter over medium-high heat. Add mushrooms. Cook, tossing occasionally, until mushrooms have released their liquid, about 5 minutes. Add chopped shallots and garlic cook, stirring, 2 minutes. Add madeira cook, stirring, until almost evaporated. Add flour stir to coat mushrooms cook 1 minute. Add about half of broth, scraping up bits from bottom of pan. Add remaining broth and cream bring to a simmer. Cook until sauce has thickened slightly, about 5 minutes. Season with kosher salt, pepper and nutmeg. Add green beans stir to coat.

Transfer mixture to a 3-quart baking dish (or you can bake in skillet, if oven-proof). Bake, uncovered, until bubbling around edges, about 25 minutes. Sprinkle shallots over casserole.


Recipe Summary

  • ½ cup canola or corn oil
  • 4 larges large shallots, 3 thinly sliced (about 1 cup) and 1 finely chopped (1/3 cup), divided
  • 4 teaspoons cornstarch
  • 1 ½ pounds green beans, trimmed and halved crosswise
  • 3 tablespoons butter
  • 1 pound cremini mushrooms, roughly chopped
  • 2 large cloves garlic, finely chopped
  • ¼ cup Madeira or chicken broth
  • 2 ½ tablespoons all-purpose flour
  • 1 ¼ cups reduced-sodium chicken broth
  • ⅔ cup whipping cream
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly ground nutmeg

In an 8-inch skillet, heat oil until shimmering. Separate sliced shallots into rings toss in a small bowl with cornstarch. Shake off excess in a fine-mesh strainer. Add about a quarter of the shallots to the pan cook, tossing a bit, until lightly golden, about 4 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Repeat with remaining shallots.

Bring a large saucepan of salted water to a boil prepare an ice bath. Cook beans in water until just crisp-tender, 4 to 5 minutes. Transfer to ice bath drain and pat dry.

Preheat oven to 375°. In an extra-large skillet, melt butter over medium-high heat. Add mushrooms. Cook, tossing occasionally, until mushrooms have released their liquid, about 5 minutes. Add chopped shallots and garlic cook, stirring, 2 minutes. Add madeira cook, stirring, until almost evaporated. Add flour stir to coat mushrooms cook 1 minute. Add about half of broth, scraping up bits from bottom of pan. Add remaining broth and cream bring to a simmer. Cook until sauce has thickened slightly, about 5 minutes. Season with kosher salt, pepper and nutmeg. Add green beans stir to coat.

Transfer mixture to a 3-quart baking dish (or you can bake in skillet, if oven-proof). Bake, uncovered, until bubbling around edges, about 25 minutes. Sprinkle shallots over casserole.



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