Skillet Green Bean Casserole
  • 1pound green beans
  • 2slices whole-wheat bread1-oz.
  • 1/4cup chopped fresh flat-leaf parsley
  • 3tablespoons olive oildivided
  • 1/2teaspoon chopped fresh garlic
  • 1 1/2ounces Parmesan cheesegrated and divided, about 6 Tbsp.
  • 1/2cup chopped yellow onion
  • 4ounces – white mushroomssliced
  • 1 1/2tablespoons all-purpose flour
  • 1/2cup unsalted chicken stocksuch as Swanson
  • 1/2cup 2% reduced-fat milk
  • 2tablespoons dry sherry
  • 1/2teaspoon kosher salt
  • 1/4teaspoon Black Pepper
  • 1/8teaspoon ground nutmeg
  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.
  5. Remove pan from heat; stir in remaining 4 tablespoons cheese, salt, pepper, and nutmeg. Add beans to pan; toss to coat.
  6. Sprinkle evenly with breadcrumb mixture. Broil 2 minutes.