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VEGETABLE SIDE DISHES:
Creamy Baked Green Beans
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Creamy
Baked Green Beans |
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Fantastic side to
meats...
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1
medium |
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onion, quartered and thinly sliced |
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3
cloves |
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garlic, minced |
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3
Tbs |
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butter |
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2
lbs |
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green beans, trimmed and snapped in half |
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1
tsp |
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chopped fresh thyme or ¼ tsp. dried
thyme, crushed |
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¾
cup |
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reduced- sodium chicken broth |
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¾
cup |
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whipping cream |
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¼
tsp |
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ground nutmeg (fresh is best) |
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½
cup |
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finely shredded Parmesan cheese or
Pecorino Romano cheese |
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¼
tsp |
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salt |
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1/8
tsp |
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ground black pepper |
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1 |
Preheat oven
to 350°F. Lightly coat 1½- quart oval baking
dish with nonstick spray. |
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2 |
In a 12-
inch skillet, cook onion and garlic in butter
over medium heat for 3 minutes or until
softened. Stir in beans and thyme. Cook for 4
minutes or until onions begin to brown. Add
broth. Bring to boiling. Cook, stirring
occasionally, for 3 to 4 minutes or until broth
is nearly evaporated. Add whipping cream and
nutmeg. Cook for 4 minutes or until mixture
begins to thicken. Transfer to prepared baking
dish. Stir in half of the cheese, all of the
salt & pepper, and then sprinkle with remaining
cheese. |
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3 |
Bake,
uncovered, 15 to 20 minutes or until beans are
tender- crisp. |
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Cooking Tips |
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*You may also sub
trimmed and halved brussel sprouts for the beans.
Increase baking time to 20- 25 minutes. |
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Recipe Source |
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Modified from Better Homes and
Gardens |
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RATE this Recipe
Ratings:
****Restaurant
Quality- would
make it again.
"My hubby insisted that I put this in my 'make-again' folder.
This was really quite good."
-Fallon,
NV
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