Hy-Vee Recipes and Ideas

Directions

1. Step1
   Heat 2 teaspoons oil in a large nonstick skillet over medium-low heat. Add onions and salt; cook, stirring often, until tender and light golden, 20 to 25 minutes. (Adjust heat as necessary and add a little water if onions brown too quickly.) Transfer to a medium bowl and season with pepper.
2. Step2
   Meanwhile, if using fresh green beans, steam or boil fresh green beans until crisp-tender, 5 to 7 minutes. If using frozen, cook according to package directions. Drain beans and refresh under cold running water.
3. Step3
   Heat 2 teaspoons oil in skillet over medium-high heat. Add mushrooms and cook, stirring or shaking pan from time to time, until browned and tender, 5 to 7 minutes. Sprinkle flour over mushrooms and stir for a few seconds. Add broth and bring to a boil, stirring constantly. Simmer, stirring, until thickened, about 1 minute. Remove from heat.
4. Step4
   Stir in sour cream, soy sauce and pepper. Stir in green beans.
5. Step5
   Meanwhile, preheat oven to 400 degrees. Coat an 8-by-11-inch (or similar 2-quart) baking dish with cooking spray. Spread green bean-mushroom mixture in a prepared baking dish.
6. Step6
   Top with caramelized onions. Mix breadcrumbs and remaining 2 teaspoons oil in a small bowl; sprinkle over onions. (Casserole can be prepared ahead. Cover and refrigerate for up to 2 days.)
7. Step7
   Bake casserole, uncovered, until heated through and topping is golden and crisp, 25 to 35 minutes.