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Skillet Green Bean Casserole
Skillet Green Bean Casserole
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From: Eatingwell.com, October 2018
Juggling space in the oven on Thanksgiving is always a challenge. This stovetop version of a classic favorite casserole made with fresh green beans has all the traditional flavors, but doesn't take up any precious oven space.
- By: Hilary Meyer EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 2 tablespoons extra-virgin olive oil
- 8 ounces mushrooms, sliced (2½ cups)
- 3 tablespoons dry sherry
- 1 pound green beans (4 cups), trimmed and cut into 1-inch pieces
- 2 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh chopped thyme
- ½ cup french-fried onions (see associated recipe)
- Associated Recipes:
- French-Fried Onions
Preparation
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Prep
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Ready In
- Heat oil in a large skillet, preferably cast-iron, over medium-high heat. Add mushrooms and cook, stirring, until they've released their liquid, about 6 minutes. Add sherry and cook, stirring, until almost evaporated, about 1 minute. Add green beans, broth, onion powder, salt and pepper. Bring to a simmer. Cover and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until the green beans have softened, 10 to 15 minutes.
- Whisk cream, flour and thyme together in a small bowl. Stir into the green bean mixture and cook, stirring, until the sauce has thickened, 3 to 5 minutes. Top with french-fried onions.
- Serving size: ½ cup
- Per serving: 162 calories; 9 g fat(3 g sat); 3 g fiber; 15 g carbohydrates; 6 g protein; 48 mcg folate; 11 mg cholesterol; 4 g sugars; 0 g added sugars; 678 IU vitamin A; 11 mg vitamin C; 50 mg calcium; 2 mg iron; 300 mg sodium; 402 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1½ fat, 1½ vegetable, ½ starch
