Healthy Green Bean Casserole

Try this healthier version of the classic green bean casserole. Just as delicious without all of those additives! You family won’t even know the difference!

2 tablespoons olive oil
3 cups haricot green beans ends removed
2 sliced sweet onions
1 Tbsp chopped fresh thyme
8 ounces shiitake mushrooms, stemmed and sliced
1 (8-ounce) package button mushrooms
1/3 cup Madeira wine or dry sherry
1 teaspoon salt
1!teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 cup vegetable broth
1 cup canned fried onions
1/2 cup grated fresh Parmigiano cheese (I use violife to make it dairy free)

Preparation

Preheat oven to 400.
Cut off ends of beans and cut in half.
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.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and thyme to pan; sauté 4 minutes or until onion is tender, stirring occasionally. Add mushrooms; sauté 10 minutes or until liquid almost evaporates, stirring frequently. Stir in sherry, salt, and pepper; cook 2 minutes or until liquid almost evaporates. Stir in flour; cook 1 minute, stirring constantly. Gradually stir in broth; bring to a boil. Cook 1 minute or until thick, stirring constantly. Add green beans to mushroom mixture; 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 covered at 400° for 15 minutes, remove foil and cook another 15 minutes until top is lightly browned.