Green bean casserole is usually built for a crowd, but not this one!
It’s perfectly portioned for a smaller Thanksgiving and done on the stovetop to free up oven space.
Fresh breadcrumbs combined with caramelized onions deliver a savory alternative to the classic fried onions.
Add onion and cook, stirring occasionally, until lightly browned, about 8 minutes.
Add breadcrumbs and 1/8 teaspoon salt; cook, stirring, until crispy, 2 to 5 minutes more.
Stir in thyme and transfer to a plate.
Wipe out the pan.
Heat the remaining 1 tablespoon oil in the skillet over medium heat.
Add mushrooms; cook, stirring, until they’ve released their liquid, about 3 minutes.
Add sherry and cook until mostly evaporated, about 1 minute.
Add broth, garlic, pepper and the remaining 1/4 teaspoon salt; bring to a simmer.
Increase heat to medium-high.
Add green beans and bring to a simmer.
Whisk cream and flour together in a small bowl.
Serve topped with the breadcrumb mixture.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
