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   

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. 

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