Serves 8
Topped with buttery, crunchy bread crumbs and golden brown onions, this twist on green bean casserole calls for shiitake mushrooms. Substitute button mushrooms for half or all of the shiitakes, if you prefer.
  • 2 tablespoons unsalted butter, melted, plus more for the dish
  • 1 tablespoon extra-virgin olive oil
  • 1 pound shiitake mushrooms, stems removed, quartered
  • 1 medium yellow onion, thinly sliced, divided
  • 1 1/2 teaspoon fine sea salt, divided
  • 2 (16-ounce) packages frozen green beans, cut or French style, thawed and drained or 2 pounds fresh green beans, trimmed and chopped
  • 1 (11-ounce) box cream of mushroom condensed soup
  • 1 1/2 cup panko bread crumbs
Preheat the oven to 350°F. Butter a 9x13-inch baking dish. Heat oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until liquid has evaporated and mushrooms are tender, about 10 to 12 minutes. Add 2/3 of the onion, 1/2 teaspoon of the salt (and fresh green beans, if using) cook until golden brown, 6 to 8 minutes. Add 1/4 cup water, scraping up any browned bits, and transfer to a large bowl. Stir in frozen green beans, soup and 1/2 teaspoon of the salt. Transfer to the prepared baking dish. In a small bowl, toss bread crumbs with butter, remaining onion and remaining 1/2 teaspoon salt. Scatter over the top and bake until golden brown, about 45 minutes.
Nutritional Info: 
Per Serving: 180 calories (45 from fat), 5g total fat, 2g saturated fat, 10mg cholesterol, 600mgsodium, 28g carbohydrates, (5 g dietary fiber, 2g sugar), 4g protein.
Special Diets: 

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