This is a modern rendition of the green bean and mushroom casserole with fried onion rings that was a staple of my childhood. I’ve replaced the onion rings with toasted breadcrumbs.
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This is a fresh version of the green bean cassarole I had as a child. I edited the recipe by sauting the mushrooms and onions on med high to brown them while leaving them firm. I set them aside while simmering the green beans in the broth. After adding the cream, I mixed everything together including the bread crumbs. I poured this into a bakig dish to be reheated. Everything was slightly undercooked so it was very fresh tasting after being reheated.
Yummy, familiar yet not overdone. It was eaten up and received compliments. Only criticism...watch the amount of breadcrumbs. They can be overwhelming
I made this almost immediately after receiving the magazine and have made it for almost every Thanksgiving and Christmas since. Make sure you use Low-Salt Chicken Broth and don't be afraid to use other kinds of mushrooms. I've used shitake and portobello (but portobello must be thinly sliced.) The breadcrumbs are what really makes the dish feel like it took a lot more time than it did and they add just the right amount of texture, since you lose a lot of the crisp of the green beans cooking them with this method. Enjoy!
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