Savory Green Bean & Mushroom Casserole

1. Prepare the panko topping

In a bowl, combine the panko bread crumbs with 1 tablespoon of melted butter. Microwave this mixture for about 2 minutes until the panko turns golden brown. Allow the panko to cool, then stir in the canned fried onions and set this mixture aside.

2. Preheat the oven

Adjust your oven rack to the middle position and preheat your oven to 400 degrees Fahrenheit.

3. Cook the green beans

Prepare the green beans by placing them in a large microwave-safe bowl with 1/2 cup of water. Microwave the beans for about 8 minutes, stirring halfway through. Once they are just tender, drain them in a colander and set them aside.

4. Cook the mushrooms

In a 12-inch nonstick skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the sliced cremini mushrooms, minced fresh thyme, minced garlic, salt, and pepper. Cook this mixture for 6 to 8 minutes, allowing the mushrooms to release their liquid and then cook until that liquid nearly evaporates.

5. Make the sauce

Stir in 1/4 cup of all-purpose flour into the mushroom mixture and cook for about a minute. Gradually whisk in the chicken broth, heavy cream, and dry white wine. Bring this mixture to a boil and let it cook for 4 to 6 minutes until the sauce has thickened.

6. Combine green beans and sauce

Transfer the cooked green beans to a 13-by-9-inch baking dish and pour the mushroom sauce over them. Toss everything together to ensure the beans are well-coated with the sauce.

7. Bake the casserole

Bake the casserole in your preheated oven for 25 minutes. Remove the casserole from the oven and top it with the fried-onion mixture you prepared earlier. Let it cool for about 10 minutes before serving.