Skillet Green Bean Casserole

December 21, 2018
Skillet Green Bean Casserole Ingredients • 1 pound haricots verts (French green beans) • 2 (1-oz.) slices whole-wheat bread • 1/4 cup chopped fresh flat-leaf parsley • 3 tablespoons olive oil, divided • 1/2 teaspoon chopped fresh garlic • 1 1/2 ounces Parmesan cheese (about 6 Tbsp.), grated and divided • 1/2 cup chopped yellow onion • 4 ounces white mushrooms, sliced • 1 1/2 tablespoons all-purpose flour • 1/2 cup unsalted chicken stock (such as Swanson) • 1/2 cup 2% reduced-fat milk • 2 tablespoons dry sherry • 1/2 teaspoon kosher salt • 1/4 teaspoon black pepper • 1/8 teaspoon ground nutmeg Directions Step 1 Preheat broiler to high. Step 2 Cook beans in a large saucepan filled with boiling water 3 minutes or until crisp-tender. Plunge beans into ice water; drain well. Step 3 Place bread in a food processor; pulse until coarse crumbs form. Stir in parsley, 1 tablespoon oil, garlic, and 2 tablespoons cheese. Step 4 Heat remaining 2 tablespoons oil in a 10-inch cast-iron skillet over medium. Add onion and mushrooms; sauté 8 minutes. Stir in flour; cook 1 minute. Stir in stock, milk, and sherry. Bring to a simmer; cook 3 minutes. Remove pan from heat; stir in remaining 4 tablespoons cheese, salt, pepper, and nutmeg. Add beans to pan; toss to coat. Sprinkle evenly with breadcrumb mixture. Broil 2 minutes. Recipes courtesy of Cooking Light magazine
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