SKILLET GREEN BEAN CASSEROLE FOR TWO
Green bean casserole is usually built for a crowd, but not this one! It's perfectly portioned for a smaller Thanksgiving and done on the stovetop to free up oven space. Fresh breadcrumbs combined with caramelized onions deliver a savory alternative to the classic fried onions.
Provided by Hilary Meyer
Categories Thanksgiving Vegetable Side Dish Recipes
Time 25m
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a small skillet, preferably cast-iron, over medium heat. Add onion and cook, stirring occasionally, until lightly browned, about 8 minutes. Add breadcrumbs and 1/8 teaspoon salt; cook, stirring, until crispy, 2 to 5 minutes more. Stir in thyme and transfer to a plate. Wipe out the pan.
- Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add mushrooms; cook, stirring, until they've released their liquid, about 3 minutes. Add sherry and cook until mostly evaporated, about 1 minute. Add broth, garlic, pepper and the remaining 1/4 teaspoon salt; bring to a simmer.
- Increase heat to medium-high. Add green beans and bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the beans are tender, 5 to 8 minutes. Whisk cream and flour together in a small bowl. Add to the green bean mixture and cook, stirring, until the sauce has thickened, 2 to 3 minutes. Serve topped with the breadcrumb mixture.
Nutrition Facts : Calories 329 calories, Carbohydrate 32 g, Cholesterol 17 mg, Fat 20 g, Fiber 5 g, Protein 7 g, SaturatedFat 6 g, Sodium 497 mg, Sugar 6 g
SKILLET GREEN BEAN CASSEROLE RECIPE - (3.7/5)
Provided by á-4084
Number Of Ingredients 15
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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