Cheddar green bean casserole

Author: Katie Webster

Yield: 10 servings


6 cups green beans, trimmed and cut into 1-inch pieces (about 1 ½ pounds)
4 ½ teaspoons extra-virgin olive oil, divided
1 tablespoon unsalted butter
3 shallots, minced
8-ounces Crimini or white mushrooms, finely chopped
2 teaspoons chopped fresh thyme
½ teaspoon salt
¼ teaspoon pepper
¼ cup dry sherry
1/3 cup all-purpose flour
1 cup reduced-sodium chicken broth or vegetable broth
1 cup low-fat milk
2 cups sharp cheddar, shredded and divided, 8-ounces
3 tablespoons dry breadcrumbs
½ teaspoon paprika
¼ teaspoon onion powder




Stay Fancy! ;)

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