Rich and Rustic Green Bean Bake

Who doesn't love the green bean casserole? Food Network and elite foodies may have you believing this holiday staple belongs locked in the recipe vault; every year, they try to throw some trendy alternative at us. But seriously, who wants to eat roasted parsnips and leeks on Thanksgiving? This rich and rustic green bean bake is something I came up with while trying (in vain) to land myself on Ultimate Recipe Showdown 2. Since it hasn't aired yet, I don't know if the finalists in the Thanksgiving category had anything better; but until it does air, I invite you to try this out. It contains some surprises that liven up this classic dish (note the absence of canned fried onions). Hope you enjoy!

¾ cup water
2 tbs. butter
1 lb. French green beans, washed and trimmed
2 tsp. soy sauce
1 tsp. garlic powder
2 tbs. olive oil
1 medium shallot, chopped finely
1 medium red bell pepper, chopped finely
6 oz. crimini mushrooms
½ tsp. salt
¼ tsp. black pepper
2 tbs. flour
½ cup chicken stock
¼ cup dark ale
2 beef bouillon cubes
2 cups plain yogurt
4 oz. sharp cheddar cheese, cubed
4 oz. Havarti cheese, cubed
¼ cup cornstarch
1 cup Panko breadcrumbs
Vegetable cooking spray to coat

For green beans: Bring to boil ¼ cup of the water with butter in a large skillet or wok. Add green beans, garlic powder, and soy sauce, reduce heat to simmer, and cook uncovered for 15 minutes or until sides of beans are slightly browned. Drain water off of skillet and set beans aside.

For casserole sauce: Heat olive oil in a large saucepan. Add mushrooms, shallots, sweet red peppers, salt and pepper. Sautee over medium high heat for five minutes. Add flour and toss to coat. Add stock and ale, raise heat to high and bring to a boil. Stir in bouillon cubes, yogurt and cheese, and return to a boil. Reduce heat to low, cover and simmer for ten minutes. While sauce simmers, combine cornstarch with remainder of the water, whisking until dissolved. After simmering is complete, raise heat and stir in cornstarch mixture. Stir for one minute and remove from heat.

Assemble and bake: Spread ½ cup of the sauce into a 13"x9" aluminum, glass or ceramic casserole baking dish. Combine green beans with remaining sauce and mix well. Spread mixture into dish. Top with Panko breadcrumbs. Spray with vegetable spray to coat. Transfer to oven and bake uncovered for 20 minutes. Remove and allow to sit at room temperature for 10 minutes before serving.