Green Bean and Mushroom Mac Casserole

by Rachael Ray Show Staff 9:00 AM, November 22, 2016

Aired November 22, 2016

Serves 6

4 tablespoons butter, cut into pieces
1/2 pound cremini mushrooms, sliced
2 large shallots, chopped
4 cloves garlic chopped
2 tablespoons fresh thyme, chopped
3 tablespoons flour
1/2 cup dry sherry or white wine
1 pint half-and-half
1 cup chicken stock
White pepper
2 cups shredded white sharp cheddar
1/2 cup grated parm
1 pound short-cut pasta, such as cavatappi, penne or shells
12 ounces haricots verts
1 container French’s fried onions


In a large skillet, melt the butter over medium to medium-high heat. Add the mushrooms and cook, stirring occasionally until browned, 3-5 minutes. Add the shallots, garlic and thyme; season with salt. Cook stirring occasionally, until the shallots soften, 2-3 minutes more.
Sprinkle with the flour; stir 1 minute. Stir in the sherry then the half-and-half and stock. Bring to a bubble and cook, stirring occasionally, until the sauce thickens, about 3 minutes. Season with white pepper. Add in both cheeses and stir until melted, about 2 minutes.
Meanwhile, bring a large pot of water to a boil for the pasta. Salt the water, add the pasta and cook 5 minutes. Add the green beans to the water and cook 2-3 minutes more, until the pasta is al dente. Drain the pasta and green beans in a colander then mix them into the mushroom cheese sauce. Transfer to a casserole dish and top with the fried onions.


Zesty Green Bean Stew

Green Beans with Caramelized Shallots

It's Not Easy Being Green Bean Casserole

From Every Day With Rachael Ray, November 2016

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