Description

Why make green bean casserole when you can make this fresh, delicious broccolini and mushroom casserole instead? It's not hard, is much tastier, and more festive looking.

Ingredients

• 2 1/2 T. olive oil, divided
• 12 oz. white mushrooms, wiped clean and thickly sliced
• 1/2 c. finely chopped shallots or onion
• 3 garlic cloves, finely chopped
• 2 t. chopped fresh thyme
• 1/4 c. dry white wine
• 1 1/2 T. all-purpose flour
• 2 c. whole milk
• 1/2 c. heavy cream
• 1 c. finely grated Parmesan cheese, divided
• 1 lb. broccolini, trimmed, blanched for 30 seconds**
• 1/2 c Panko- Japanese dried breadcrumbs

Steps

1. Preheat broiler.
2. Heat a large non-stick skillet over medium-high heat. Add 1 1/2 T. oil and mushrooms; saute about 6 minutes, or until mushrooms are golden and tender. Add shallots, garlic and thyme; saute about 3 minutes, or until shallots begin to soften. Add wine; simmer about 20 seconds, or until it evaporates. Sprinkle the flour over mushrooms; stir to blend. Stir in milk and cream; bring to a boil, then reduce heat to medium; simmer gently, stirring, about 3 minutes, or until sauce thickens slightly. Stir in 1/4 cup cheese; remove from heat.
3. Season to taste with salt and pepper. Toss broccolini into the hot mushroom mixture. Transfer mixture to a 9 x 9 inch baking or oval gratin dish. 
In a medium bowl, mix Panko, remaining 3/4 cup cheese, and remaining 1 T. oil, tossing well; sprinkle mixture over the top of the casserole.