Skillet Green Bean Casserole
– Haricots verts (or regular green beans) – Whole-wheat bread – Chopped parsley – Olive oil – Garlic – Parmesan
– Yellow onion – Mushrooms – All-purpose flour – Chicken stock – Milk – Dry sherry – Salt – Pepper – Ground nutmeg
Bring saucepan of water to a boil. Cook beans for about 3 minutes until until crisp-tender. Plunge into ice water to stop cooking and drain.
Put bread in food processor & pulse until coarse crumbs form. Remove to a bowl & mix in parsley, olive oil, minced garlic, & parm.
Pre-heat broiler to high. Heat olive oil in 10-inch cast-iron skillet over medium heat. Add onion & mushrooms & sauté for 8 mins.
Stir in flour & cook for 1 min. Stir stock, milk, & sherry into the skillet & bring to a simmer. Cook for about 3 mins.
Remove skillet from heat and stir in parm, salt, pepper, & nutmeg. Add beans to pan & toss to coat in mushroom/onion mix.
Sprinkle skillet with breadcrumb mixture & place under broiler for 2 minutes.
This Skillet Green Bean Casserole is a healthier green bean casserole perfect for your Thanksgiving table or any night of the week!