Side Dish

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.