Skillet Green Bean Casserole

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Skillet Green Bean CasseroleRecipe

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

We've shortened (and lightened) this holiday classic by bringing everything together in one pan and using the stovetop and broiler rather than baking.

Serves 8 (serving size: about 1/2 cup)


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


Active: 18 Minutes
Total: 28 Minutes

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. 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.

Created date

October 2016

Nutritional Information

Calories 124
Fat 7.1 g
Satfat 1.6 g
Monofat 4.2 g
Polyfat 1 g
Protein 6 g
Carbohydrate 11 g
Fiber 2 g
Cholesterol 4 mg
Iron 1 mg
Sodium 241 mg
Calcium 90 mg
Sugars 4 g
Est. Added Sugars 0 g