A New Take on Green Bean Casserole
Salt, to taste
1 pound fresh green beans or haricot vert, ends trimmed and long beans halved
2 teaspoons extra-virgin olive oil
1 tablespoon unsalted butter
1 large garlic clove, minced
1 small yellow onion, chopped
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Fresh-ground pepper, to taste
1/2 (2.8-ounce) container French’s Original French Fried Onions
Bring a large pot of salted water to a boil. Add the green beans and cook about 5 minutes, until just tender and bright green. Drain and set aside in a serving bowl.
Meanwhile, in a sauté pan over medium heat, heat the olive oil and butter. Add the garlic and cook until lightly browned and fragrant. Add the onions and sauté about 5 minutes, until translucent.
Add cream and Parmesan. Stirring constantly, let cook until reduced to a thick sauce. Add salt and pepper.
Pour cream mixture over beans and toss to coat. Sprinkle with fried onions. Makes 10 servings.
Source: Adapted from Front Porch Café chef Todd Webster.
Per serving: 120 calories (67 percent from fat), 9 g fat (4.6 g saturated, 3.3 g monounsaturated), 21 mg cholesterol, 2.4 g protein, 7.7 g carbohydrates, 1.5 g fiber, 68 mg sodium.