Sherried Green Beans with Mushrooms


Grill Master
Staff member
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This recipe is all over the internet. I omitted the cream cheese and fried onion rings, but when I make this for Thanksgiving, I'll add them in. Even without, it's very good and far better than the goopy traditional green bean casserole.

Tonight served with chicken patty and kabocha squash.


Sherried Green Beans with Mushrooms


  • 4 cups water
  • ¾ teaspoon salt, divided
  • 2 pounds green beans, trimmed
  • 1 ½ tablespoons canola oil
  • 1 ½ cups sliced onion
  • 1 (4-ounce) package fresh gourmet mushrooms
  • ⅓ cup dry sherry
  • 1 ½ teaspoons chopped fresh thyme leaves
  • 1 ½ tablespoons all-purpose flour
  • 3 tablespoons whipped cream cheese
  • 1 ½ cups unsalted chicken stock (such as Swanson)
  • ⅓ cup French-fried onions, crushed (such as French's)

  • Step 1
Bring 4 cups water to a boil in a large straight-sided skillet. Add 1/2 teaspoon salt and green beans. Reduce heat to medium; cook 6 minutes or until tender. Drain beans; rinse with cold water. Drain and set aside.

  • Step 2
Wipe skillet clean and dry with paper towels; return skillet to medium-high heat. Add oil to pan; swirl to coat. Add sliced onion; sauté 5 minutes or until lightly browned, stirring occasionally. Add mushrooms; sauté 3 minutes or until mushrooms brown, stirring occasionally. Add sherry and thyme; sprinkle with remaining 1/4 teaspoon salt. Bring to a boil; cook until liquid almost evaporates. Stir in flour; cook 30 seconds, stirring constantly. Add cream cheese; stir until cheese melts. Stir in stock; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thick. Remove from heat. Add beans; toss to coat. Sprinkle with crushed onions.

100 calories; fat 4.3g; saturated fat 1g; mono fat 1.6g; poly fat 0.8g; protein 3.5g; carbohydrates 10.9g; fiber 3g; cholesterol 3mg; iron 1.2mg; sodiu

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