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Skillet Green Bean Casserole

Photo: Jennifer Causey
Active time 18 mins
Total time 28 mins
Yield

Serves 8 (serving size: about 1/2 cup)

We've shortened (and lightened) this holiday classic by bringing everything together in one pan and using the stovetop and broiler rather than baking.

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

Nutrition Information

  • calories 124
  • fat 7.1 g
  • satfat 1.6 g
  • monofat 4.2 g
  • polyfat 1 g
  • protein 6 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 4 mg
  • iron 1 mg
  • sodium 241 mg
  • calcium 90 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat broiler to high.

  2. Cook beans in a large saucepan filled with boiling water 3 minutes or until crisp-tender. Plunge beans into ice water; drain well.

  3. Place bread in a food processor; pulse until coarse crumbs form. Stir in parsley, 1 tablespoon oil, garlic, and 2 tablespoons cheese.

  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.