Skillet Green Bean Casserole Recipe 375

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GREEN BEAN CASSEROLE



Green Bean Casserole image

The only green bean casserole recipe you'll ever need! It's made with fresh tender green beans, a rich creamy mushroom white sauce and it's finished with the classic French's crispy fried onions to give it that flavor we all remember. Plus there's parmesan in the recipe for exciting flavor! This recipe is a Thanksgiving staple and one people will request again and again!

Provided by Jaclyn

Categories     Side Dish

Time 50m

Number Of Ingredients 10

2 lbs. fresh green beans, (ends trimmed, halved)
1/4 cup (57g) butter
1 lb bella (crimini) mushrooms, (cleaned, sliced)
Salt and freshly ground black pepper
1 Tbsp minced garlic
3 1/2 Tbsp (34g) all-purpose flour
1 1/4 cups (295ml) low-sodium chicken broth
1 1/2 cups (355ml) half and half
1/2 cup (45g) finely shredded parmesan cheese
2 cups French's crispy fried onions ((or more to taste))

Steps:

  • Preheat oven to 375 degrees.
  • Bring a large pot of water to a boil. Cook green beans until just tender, about 5 - 6 minutes. Meanwhile fill a large bowl with ice water.
  • Drain green beans, pour into ice water, stir. Drain green beans well from ice water, pour into 12 by 8 or 13 by 9-inch baking dish.
  • In a large skillet melt butter over medium-high heat. Add in mushrooms, season with salt and saute until softened, about 5 minutes. Add garlic and saute 1 minute longer.
  • Sprinkle in flour and toss and cook briefly (about 30 seconds). Pour in chicken broth and half and half and season with salt and pepper to taste.
  • Bring mixture to a simmer to thicken sauce, stirring frequently. Stir in parmesan cheese.
  • Pour sauce over green beans in casserole dish and toss to evenly coat.
  • Sprinkle with crispy fried onions.
  • Cover with a sheet of foil and bake 10 minutes, uncover and bake 10 minutes longer. Serve warm.

SKILLET GREEN BEAN CASSEROLE RECIPE - (3.7/5)



Skillet Green Bean Casserole Recipe - (3.7/5) image

Provided by á-4084

Number Of Ingredients 15

1 pound haricots verts (French green beans)
2 (1-ounce) slices whole-wheat bread
1/4 cup fresh flat-leaf parsley, chopped
3 tablespoons olive oil, divided
1/2 teaspoon fresh garlic, chopped
1 1/2 ounces Parmesan cheese (about 6 tablespoons), grated and divided
1/2 cup yellow onion, chopped
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

Steps:

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

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