Green Beans Recipe
This green bean casserole includes creamy mushrooms and savory carrots for a satisfying, delicious dish. You can serve it hot at any Thanksgiving feast, or for lunch and dinner meals.
Servings: 4 servings
- 16 oz green beans halved
- 7 oz carrots sliced and halved
- 2 tbsp olive oil
- 10 oz mushrooms sliced
- 7 oz onions sliced
- 3 tsp garlic minced
- 2 tsp fresh thyme
- 2 tbsp all-purpose flour
- 3 tbsp heavy cream
- 1 1/4 cups unsalted chicken broth
- 1/2 tsp black pepper
- 3/4 tsp chicken bouillon
- 1/2 oz grated parmesan
Bring a medium-sized pot of water to boil. Add carrots and cook for 4 minutes. Remove carrots (leave the water on the heat) and drain using a slotted spoon. Add green beans to the boiling pot and boil for 4 minutes. Remove and drain.
Heat a skillet to high heat. Add ½ the olive oil, all the garlic, thyme, flour, black pepper, chicken bouillon, and only 1 cup of chicken broth. Cook for 3 minutes. Add heavy cream and stir for 30 seconds. Remove from heat.
Heat a skillet to low heat and add the remaining olive oil and onions. Cook for 6 minutes until they turn a caramel-brown color. Add mushroom and increase heat to medium. Cook for 10 minutes.
Reduce heat to low and add carrots and green beans. Stir then add the sauce and the remaining chicken broth. Cook for 3 minutes. Sprinkle parmesan over the casserole and stir to mix well. Serve hot.
Serving: 1serving | Calories: 208kcal | Carbohydrates: 20g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 288mg | Potassium: 676mg | Fiber: 5g | Sugar: 8g | Vitamin A: 9127IU | Vitamin C: 21mg | Calcium: 108mg | Iron: 2mg