Just a little twist on the classic green bean casserole – a staple at Thanksgiving tables tomorrow.

• 11 x 7 baking dish + non stick spray
• 12oz haricots verts
• 2 tbsp canola oil
• 3 cups sliced mushrooms
• 1/2 cup chopped onion / shallot
• 1 tbsp flour
• 1 cup unsalted chicken stock / vegetable stock
• 2 tbsp heavy cream
• salt and pepper
• 3 tbsp parmesian reggiano, grated
• 1/4 cup panko bread crumbs

Directions

1. Trim and blanch the haricots verts and place in the baking pan.
2. Heat 2 tbsp oil in a large skillet over medium hi heat
3. Add the 3 cups of mushrooms and the onion or shallots.
4. Cook until browned, about 6 to 8 minutes, stir occasionally.
5. Add 1 tbsp flour, cook stirring constantly about 1 min.
6. Add 1 cup of stock.
7. Add 2 tbsp heavy cream
8. Add sprinkle of salt and pepper, generously
9. Cook and stir until thick and smooth about 1 to 3 min.
10. sprinkle with 1/4 panko bread crumbs.
11. Grate fresh parmesan over the top.
12. Broil 1 to 2 min.
13. Enjoy

Serving size is 1 cup. Calories: 171