Green Bean Casserole With Madeira Mushrooms

• 1 1/2 pounds green beans, trimmed and halved crosswise
• 2 tablespoons olive oil
• 3 cups chopped sweet onion
• 1 teaspoon chopped fresh thyme
• 8 ounces shiitake mushrooms, stemmed and sliced
• 1 (8-ounce) package presliced button mushrooms
• 1/3 cup Madeira wine or dry sherry
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1 cup fat-free, lower-sodium chicken broth
• 1 cup (about 2 ounces) canned fried onions (such as French's)
• 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

1. Preheat oven to 425u0b0.
2. Place beans into a large saucepan of boiling water; cook 4 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and thyme to pan; saute 4 minutes or until onion is tender, stirring occasionally. Add mushrooms; saute 10 minutes or until liquid almost evaporates, stirring frequently. Stir in wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates. Stir in flour; cook 1 minute, stirring constantly. Gradually stir in chicken broth; bring to a boil. Cook 1 minute or until thick, stirring constantly. Add mushroom mixture to green beans; toss well. Place green bean mixture in a 2-quart glass or ceramic baking dish. Combine fried onions and grated cheese in a small bowl. Top green bean mixture evenly with fried onion mixture. Bake at 425u0b0 for 17 minutes or until top is lightly browned.

green beans, olive oil, sweet onion, thyme, shiitake mushrooms, button mushrooms, madeira wine, salt, freshly ground black pepper, allpurpose, chicken broth, onions, cheese

Taken from www.myrecipes.com/recipe/green-bean-casserole (may not work)