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.)