If you’re sick of making soggy green bean casserole for the holidays, here’s a fresh new take on an old favorite. This can be made ahead all the way through the assembly step, then just pop in the oven before serving. You’ll just want to add a couple of minutes to the baking time if the casserole isn’t at room temp.
1 pound green beans, trimmed
8 oz sliced button or cremeni mushrooms
2 Tablespoons butter, divided
1/4 red onion, thinly sliced
salt and pepper
3 ounces pecarino romano cheese, shaved or grated
Preheat oven to 400 degrees.
Steam green beans for 2-3 minutes. They should still be very crispy.
Melt 1 Tablespoon butter in a large nonstick skillet over medium high heat. Add mushrooms and saute for 15 to 20 minutes until browned. Stir the mushrooms only a few times to the mushrooms get nice and browned. Do not add salt as the mushrooms will become soggy.
Meanwhile, melt the remaining butter in another skillet over medium high heat and saute onions until caramelized. This will also take 15 to 20 minutes. Stir infrequently.
Mix green beans and mushrooms in a casserole dish. Season with salt and pepper. Top with onions, then top with pecarino cheese.
Bake for 15 minutes, then broil for another 2-3 minutes until a good crust forms on the top.