How to Make Quick Green Bean "Casserole" with Elle Simone Scott | ATK Cooking School

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Heat 3 tablespoons of vegetable oil in a 12-inch non-stick skillet over medium-high heat until smoking.

Thinly slice 3 shallots and toss them with 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and 2 tablespoons of all-purpose flour until well coated.

Add the shallots to the hot oil and cook, stirring frequently, for about 5 minutes until golden and crisp.

Transfer the cooked shallots to a triple-fold layer of paper towels to drain and cool.

Wipe out the skillet and trim the stem ends off 1 1/2 pounds of green beans.

Heat 2 tablespoons of vegetable oil in the same skillet over medium-high heat.

Add 10 ounces of mushrooms (stems removed) and 1/4 teaspoon of salt, cooking for about 8 minutes until browned.

Transfer the cooked mushrooms to a plate and wipe out the skillet again.

Melt 2 tablespoons of unsalted butter in the skillet over medium heat.

Add 1 finely chopped onion and cook for about 2 minutes until the edges are browned.

Stir in 2 minced garlic cloves and 1 tablespoon of all-purpose flour, mixing well.

Add the trimmed green beans, thyme, and 2 bay leaves, stirring to combine.

Pour in 3/4 cup of heavy cream and 3/4 cup of chicken broth, increasing the heat to medium-high and covering the skillet.

Steam the beans in the sauce for about 4 minutes until partly tender but still crisp.

Taste the beans for tenderness, then add the cooked mushrooms and cook uncovered for another 4 minutes.

Continue cooking uncovered for an additional 4 minutes to allow the sauce to reduce and thicken.

Remove the bay leaves and taste the mixture, adding salt and pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens