For many American households, the classic green bean casserole is as much of a comfort food as homemade mashed potatoes. But instead of using canned cream of mushroom soup, this upgraded recipe uses a creamy, homemade sauce made with fresh mushrooms sauteed in canola oil with chopped onion. Add one tablespoon of flour to the onions and mushrooms and cook for one-minute stirring constantly. To make the creamy sauce, use one cup of chicken stock and two tablespoons of heavy cream. Cook until smooth, but thickened, between one and three minutes. Blanch the green beans in boiling water. Arrange them in a baking dish and spoon the prepared sauce over the beans. Top with panko crumbs and grated parmesan cheese. Spray the top with cooking spray to crisp up the panko-and-cheese topping. Broil for one to two minutes, until golden brown.
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