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1
Preheat the oven to 350 degrees F. Spray a 1 1/2-quart baking dish with nonstick spray.
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2
Boil the green beans in the chicken broth for about 20 minutes, and then drain, reserving 1 1/2 cups of the chicken broth.
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3
Meanwhile, mix together the breadcrumbs, Parmesan and 2 teaspoons of the oil in a small bowl.
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4
Set aside.
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5
Heat the remaining 1 tablespoon oil in a large skillet over medium heat.
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6
Saute the onions until translucent, 2 to 3 minutes, and then add the mushrooms and continue to cook for 3 to 4 minutes longer.
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7
Remove from the heat.
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8
Pour the reserved 1 1/2 cups chicken broth back into the pot the green beans boiled in and bring to a boil.
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9
Add the green beans to the skillet with the mushrooms and onions.
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10
While that is coming to a boil, combine the cornstarch and 1/4 cup water in a small bowl to make a slurry.
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11
Slowly pour the slurry into the boiling broth, whisking constantly as it thickens, about 2 minutes.
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12
Pour the thickened mixture over the green beans and add the sour cream, House Seasoning and salt.
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13
Stir well.
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14
Pour into the baking dish and sprinkle with the panko and cheese mixture.
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15
Bake until the casserole is hot, about 10 minutes, and then broil until the breadcrumb topping is slightly browned, 1 to 2 minutes.
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16
Mix together the salt, garlic powder and pepper.
