Quick and Fresh Green Bean "Casserole"
A healthier take on a beloved side dish: a casserole with fresh green beans, shallots and mushrooms, on the table in the same time as the traditional casserole using canned ingredients. The time spent preparing the fresh ingredients is made up in cooking time because this "casserole" made with fresh ingredients cooks stovetop in just minutes. No oven to preheat, no long baking time as with the classic casserole. And the taste difference is huge. Recipe by Pam Anderson, AARP.
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- 3 tablespoon(s) olive oil, divided
- 4 medium shallots, peeled and sliced thin
- 1 1/2 pound(s) green beans, trimmed
- 1/2 pound(s) baby bella mushrooms, sliced thin
- 2 garlic cloves, minced
- 1/2 teaspoon(s) dried thyme leaves
- 1 cube(s) chicken broth
- 1/2 cup(s) sour cream
- Ground black pepper
- Heat 2 tablespoons of the oil in a small skillet over medium heat. Add shallots and cook, stirring occasionally at the beginning and then reducing heat to low and stirring constantly as they start to color, until caramel brown, 7 to 8 minutes. Turn shallots onto doubled paper toweling to cool and crisp. (Can be wrapped in foil and stored at room temperature a couple of days ahead.)
- Meanwhile, place green beans, 1/2 cup water and sprinkling of salt in a large skillet; cover, turn burner on high, and cook until water has almost, but not completely, evaporated and beans are bright green and tender-crisp, about 5 minutes. Turn onto doubled paper toweling to cool. (Can be covered and refrigerated a couple of days ahead.)
- Return skillet to burner and heat remaining 1 tablespoon of oil. Add mushrooms, saute until golden, about 4 minutes. Add garlic and thyme; continue to sauté until fragrant, about 1 minute longer. Add chicken broth; simmer until it forms thin gravy, 2 to 3 minutes. Stir in sour cream; cook until heated through. (Can be covered and refrigerated a couple of days ahead.)
- When ready to serve, heat green beans and mushroom sauce in a large covered skillet over medium-high heat to blend flavors and slightly soften beans, about 5 minutes. Remove cover and continue to cook until sauce is thick enough to coat beans, a couple of minutes longer. Turn into a bowl, top with shallot crisps and serve immediately.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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