Ingredients and Weight:
- 1 pound green beans, trimmed
- 1 pound portobello mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- Salt to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
Intermediate (Level 3)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large skillet, heat some oil over medium heat. Add the green beans, mushrooms, onion, and garlic. Cook until the mushrooms are soft and the green beans are al dente.
- Stir in the parsley and flour. Cook for 1 minute.
- Gradually whisk in the chicken broth until smooth. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened.
- Stir in the cream, Parmesan cheese, pepper, and salt to taste.
- Pour the mixture into a 9x13 inch baking dish.
- Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Nutritional Information (per serving):
- Calories: 250
- Fat: 14g
- Carbohydrates: 24g
- Protein: 15g
Dish Characteristics:
- Creamy and flavorful
- Rich in vegetables
- Perfect for a hearty side dish or main course
User Comments:
- "This casserole is delicious! The mushrooms add a great depth of flavor and the sauce is creamy and smooth."
- "I love that it's a lighter version of the classic green bean casserole. It's still indulgent, but not as heavy."
- "I made this for my family and they raved about it. It's now a regular in our dinner rotation."
Special Precautions and Tips:
- If you don't have fresh parsley, you can use 1 tablespoon dried parsley.
- To make the casserole gluten-free, use gluten-free flour.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- The casserole can be made ahead of time and reheated when ready to serve.
