Lightened up Green Bean Casserole with tender green beans, a homemade mushroom cream sauce and crunchy panko onion topping!
Preheat oven to 375 degrees. Add 1 tablespoon olive oil to a large skillet. Add in green beans and sauté for 3-4 minutes. Set aside.
Add 1/2 tablespoon of butter to the same skillet as the green beans. Add onion and sauté for 2-3 minutes or until slightly tender. Set aside in a medium bowl.
Add the remaining 1/2 tablespoon of butter to the same skillet. Add panko and cook until golden brown and toasted, 1-2 minutes. Remove from the pan and toss with the onions along with the parmesan cheese, salt and pepper.
To make mushroom sauce heat butter in a medium sauce pan. Add mushrooms and saute for 3-4 minutes or until tender and golden brown.
Add garlic and sauté for 1 additional minute. Whisk in flour and stir constantly for 1 minute.
Slowly pour in chicken stock and milk. Allow the sauce to simmer stirring constantly until thickened. Season with salt and pepper to taste.
Toss the green beans in the mushroom sauce and spread in a 9 x 13 baking dish.
Top with the crispy onion panko topping. Bake for 20-25 minutes or until golden brown and warmed through.
Serve immediately and enjoy!