Ingredients
- 1 pound haricots verts (French green beans)
- 2 (1-oz.) slices whole-wheat bread
- ¼ cup chopped fresh flat-leaf parsley
- 3 tablespoons olive oil, divided
- ½ teaspoon chopped fresh garlic
- 1½ ounces Parmesan cheese (about 6 Tbsp.), grated and divided
- ½ cup chopped yellow onion
- 4 ounces white mushrooms, sliced
- 1½ tablespoons all-purpose flour
- ½ cup unsalted chicken stock (such as Swanson)
- ½ cup 2% reduced-fat milk
- 2 tablespoons dry sherry
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat broiler to high.
- Cook beans in a large saucepan filled with boiling water 3 minutes or until crisp-tender. Plunge beans into ice water; drain well.
- Place bread in a food processor; pulse until coarse crumbs form. Stir in parsley, 1 tablespoon oil, garlic, and 2 tablespoons cheese.
- 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.
Don't tell grandma, but this skillet green bean casserole is even better than hers: https://trib.al/x3hIWtH
Posted by Cooking Light on Tuesday, November 13, 2018