Skillet Green Bean Casserole
This is is an original cooking light recipe, that I tried to simplify slightly from their recipe to make it more weeknight friendly. It was really easy to make regularly.
· 1 pound fresh green beans, trimmed
· 1 cup of breadcrumbs
· 3 tablespoons olive oil, divided
· 1 1/2 ounces Parmesan cheese (about 6 Tbsp.), grated
· 1/2 cup chopped onion
· 4 ounces mushrooms, sliced
· Cream of Mushroom soup (I used the concentrentrated Organic brand, Pacific, and it was delicious)
· Salt and Pepper to taste
· 1/8 teaspoon ground nutmeg
Directions:
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.Combine breadcrumbs and 2 tbsp parmesan.
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. (Note: We had some organic cream of mushroom concentrate I used that was delicious and non-processed tasting.) 
Add beans to pan; toss to coat. Sprinkle evenly with breadcrumb mixture.
Broil 2 minutes. Serve in the skillet.
Original Recipe: http://www.cookinglight.com/recipes/skillet-green-bean-casserole
Roast 'n Relish 