Skillet Green Bean Casserole
Instead of using canned ingredients, try this healthier skillet green bean casserole with fresh green beans and onions, a homemade cream of mushroom sauce, and a crunchy breadcrumb topping.
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Makes: 8 servings
Ingredients
- 1 lb. haricots verts (or regular green beans)
- 2 slices whole-wheat bread
- ¼ cup chopped parsley
- 3 Tbsp olive oil, divided
- ½ tsp minced garlic
- 1 ½ oz. (about 6 Tbsp) grated parmesan cheese, divided
- ½ cup chopped yellow onion
- 4 oz. white mushrooms, sliced
- 1 ½ Tbsp all-purpose flour
- ½ cup sodium-free or low-sodium chicken stock
- ½ cup 2% milk
- 2 Tbsp dry sherry
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp ground nutmeg
Instructions
- Bring a large saucepan filled with water to a boil. Cook beans for about 3 minutes (a minute or two longer if not using haricot verts) or until crisp-tender. Plunge beans into ice water to stop cooking and drain well.
- Put bread in food processor and pulse until coarse crumbs form. Remove to a bowl and mix in parsley, 1 Tbsp olive oil, minced garlic, and 2 Tbsp grated parmesan cheese.
- Pre-heat broiler to high.
- Heat remaining 2 Tbsp olive oil in a 10-inch cast-iron skillet over medium heat. Add onion and mushrooms and sauté for about 8 minutes. Stir in flour and cook for 1 minute.
- Stir stock, milk, and sherry into the skillet and bring to a simmer. Cook for about 3 minutes.
- Remove skillet from heat and stir in remaining 4 Tbsp parmesan, salt, pepper, and nutmeg. Add beans to pan and toss to coat in mushroom/onion mixture.
- Sprinkle skillet with breadcrumb mixture and place under broiler for 2 minutes.
Notes
- Recipe adapted from Cooking Light
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