This is not the traditional crisped onion - mushroom soup casserole...it's something better! The secret is in the sour cream and the sautéed buttery mushrooms, onions, and garlic. I'm sure you've heard the expression "It ain't easy being green." Well, being green just got easy with the assembly of this string bean side dish. Serve it up on Thanksgiving, or this can be just something better than boring beans along side your steak. My favorite thing about this: the leftovers make a great lunch the next day all by itself!
2 lbs. whole fresh green beans (with ends removed), or 2, 10 oz. packages frozen green beans
2 cups sliced, fresh mushrooms (I like a combination of baby shitake and button mushrooms but you can use all of one or the other.)
1 medium onion, chopped
3 garlic cloves, crushed and minced
2 Tbsp. butter
1 tsp. olive oil
1 16 oz. container sour cream (the full fat stuff, no skimping here)
1 tsp. salt
1 tsp. black pepper
1/2 cup bread crumbs (fresh or store bought) (If you want to make your own fresh bread crumbs, this is how you do it. I like fresh breadcrumbs best with this recipe.)
1/2 cup grated Parmesan cheese
1. If using fresh green beans, after snipping the ends off, if the beans are long, cut them in half to make them bite size.
2. Place beans in rapidly boiling, salted water for about 5 minutes, until they are just a little tender. Drain, but do NOT rinse.
3. In a large skillet, heat the olive oil and melt the butter. Add the mushrooms, onion, and garlic. Sauté for about 10 - 12 minutes, stirring occasionally, until the onions are translucent and the mushrooms soften up.
4. Preheat the oven to 350°.
5. In the largest bowl you own, combine the beans, mushroom mixture (with the buttery oils at the bottom of the pan), salt, pepper, and sour cream.
6. Grease a large 2 quart casserole dish (with olive oil or butter), and turn out the beans into the baking dish.
7. Sprinkle the top with breadcrumbs and Parmesan cheese.
8. Bake 25 minutes, or until the top is bubbly and golden.