Skillet Green Bean Casserole

• Produce

  • 1/4 cup Flat leaf parsley, fresh
  • 1/2 tsp Garlic, fresh
  • 1 lb Haricots verts
  • 4 oz Mushrooms, white
  • 1/2 cup Yellow onion

• Canned Goods

  • 1/2 cup Chicken stock, Unsalted

• Baking & Spices

  • 1 1/2 tbsp All-purpose flour
  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher salt
  • 1/8 tsp Nutmeg, ground

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 2 (1-oz. slices Whole wheat bread

• Dairy

  • 6 tbsp 1 1/2 ounces parmesan cheese
  • 1/2 cup 2% reduced-fat milk, reduced-fat

• Beer, Wine & Liquor

  • 2 tbsp Sherry, dry

Found on cookinglight.com

Description

Directions

• 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.