Skillet Green Bean Casserole
  • 1 lb fresh green beans
  • 2 Tbsp olive oil
  • 3 large shallots, sliced
  • 1 package (10 oz) crimini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • ¼ tsp nutmeg, freshly grated
  • 2 Tbsp flour
  • 1 cup low-sodium chicken broth
  • 1 cup half-and-half or milk
  • 1 cup Haggen Seasoned Croutons (hand-cut from an assortment of artisan breads), crushed
  • 2 Tbsp pecorino cheese, grated
  • 1 Tbsp fresh parsley, chopped
  1. Preheat oven to 350°F.
  2. Steam green beans for about 4 minutes until crisp-tender; drain and rinse with cold water. Spread beans on a kitchen towel; pat dry and set aside.
  3. In a 10" cast-iron skillet heat oil over medium heat. Add the shallots and sauté until golden brown. Add mushrooms and sauté for another 4-5 minutes. Add garlic, salt, pepper and nutmeg; stirring for about a minute. Stir in flour, stirring frequently for another minute.
  4. Stir in the broth and bring to a simmer; about 3 minutes. Add the half and half or milk, bring back to a simmer, then reduce the heat to medium-low and cook until sauce thickens.
  5. Add beans to skillet; toss gently to coat with sauce. Sprinkle evenly with bread crumbs, cheese and parsley. Bake until topping is golden brown and sauce is bubbling, 20–30 minutes.
Recipe by Northwest Fresh at