FRENCH BEAN CASSEROLE

FRENCH BEAN CASSEROLE
FRENCH BEAN CASSEROLE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    pound green beans

  • Salt

  • 2

    tablespoons butter

  • 2

    tablespoons olive oil, divided

  • 1

    medium yellow onion, peeled halved and sliced thin

  • 3

    meidum garlic cloves, minced

  • 1/2

    pound shitake mushrooms, stemmed and sliced thin

  • 1/2

    pound cremini mushrooms, cleand and sliced thin

  • 1

    cup chicken broth

  • 1/2

    cup sour cream

  • 2

    tablespoons each chopped fresh parsley and tarragon

  • 1

    cup fresh bread crumbs

  • 1/4

    cup chopped Marcona almonds

  • 1

    teaspoon finely grated lemon zest

  • Pepper

Directions

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Place green beans, 1/2 cup water, and sprinkling of salt in an ovenproof skillet; cover, turn burner on high and cook until beans are bright green and tender-crisp, about 5 minutes. Immediately cool beans in an ice bath, drain again and set aside. Meanwhile, heat butter and 1 tablespoon oil over medium heat until biutter foams. Add onions; cook stirring until soft and golden brown, about 6 minutes. Add garlic; saute until fragrant, 1 to 2 minutes longer. Add mushrooms, saute until golden, about 5 minutes. Add chicken broth; simmer until it forms thin gravy, 2 to 3 minutes. Stir in sour cream and herbs and then the green beans; cook until heated through. Transfer to oven; cook to blend flavors, 8 to 10 minutes. Meanwhile heat remaining tablespoon of oil in a medium saute pan over medium heat. Add bread crumbs and almonds; stir until golden andfragrant, 2 to 3 minutes. Add lemon zest and light sprinkling of salt and pepper; cook until fragrant, 1 to 2 minutes; set aside. Sprinkle warm green beans with seasoned bread crumbs and serve immediately.

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