Panko-Crusted Green Bean Casserole
3

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. 

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    Ingredients: 
    • 2 tablespoons Kerrygold Unsalted Pure Irish 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
    • 1 (11 ounce) box 365 Everyday Value Cream of Mushroom Condensed Soup
    • 1 1/2 cup 365 Everyday Value Panko Bread Crumbs
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    Method: 

    Preheat oven to 350°F. Butter a 9x13-inch dish. Heat oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until liquid is gone and mushrooms are tender, 10 to 12 minutes. Add 2/3 of onion and 1/2 teaspoon salt and 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 green beans, soup and 1/2 teaspoon salt. Transfer to prepared baking dish. In a small bowl, toss bread crumbs with butter, remaining onions and 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, 600mg sodium, 28g carbohydrate (5g dietary fiber, 2g sugar), 4g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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