 |
"The hint of rosemary in the cream envelops
the fresh beans and mushrooms!" |
INGREDIENTS:
3
cups fresh green beans, trimmed and halved
3
cups chicken broth
3
Tbs. olive oil
2/3
cup onion, chopped
1
cup fresh mushrooms, sliced
2
garlic cloves, crushed and chopped
1
Tbs. butter
1
Tbs. Flour
1
1/2 cup heavy whipping cream
1
Tbs. fresh rosemary
Sea
salt and black pepper to taste
1
1/2 cup cheddar cheese
1
1/2 cup Panko bread crumbs (or 1 can French fried onion rings)
PREPARATION:
Preheat
oven to 350 degrees F
1.
In
a large saucepan; boil the green beans in the chicken broth for 8-10 minutes.
Green beans should be tender but not mushy.
Drain beans and place in large bowl.
2.
In
a large skillet, sauté the onions and mushrooms in olive oil until the onions
soften. Add garlic and sauté for about a
minute longer. Add mixture to beans and
toss.
3.
In
the same skillet over medium heat; melt butter and stir in flour to create a
roux.
4.
Reduce
heat and slowly pour in the cream and stir to remove any flour lumps. Add rosemary and simmer; continue to stir
until sauce begins to thicken. Season
with salt and pepper. Remove from heat.
5.
Spread
bean mixture evenly in a glass 8” x 10” baking dish.
6.
Pour
cream over beans.
7.
Sprinkle
cheese over casserole.
8.
Sprinkle
bread crumbs (or onion rings) over cheese.
9.
Bake
for 25-30 minutes.
10.
Serve
and enjoy!
