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Green Bean and Macadamia Nut Casserole
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Beans and Legumes,
|Total: 1hr 5min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Preheat oven to 375 degrees F.
Steam green beans in steamer basket over large saucepan of boiling water about 10 to 12 minutes, until tender. Drain and transfer to 8" x 8" or 9" x 9" baking dish.
Warm oil in large nonstick skillet over medium-high heat while green beans cook. Add mushrooms, thyme, pepper, and salt. Cook, stirring often, until tender and lightly browned, 6 to 8 minutes. Add scallions and garlic and cook 1 minute longer. Add mushrooms to green beans.
Add broth to same skillet and bring to a boil over medium heat. In small bowl, whisk together milk and cornstarch until dissolved and add to broth. Simmer until thickened, about 1 to 2 minutes. Pour over green beans and mushrooms and stir to combine. Sprinkle with nuts. Bake 15 to 20 minutes until heated and bubbly and nuts are browned.
Cook beans the day before, or prepare casserole up to the point of baking in the morning. Cover and refrigerate. Heat as directed, adding a few minutes to baking time. You can substitute frozen whole green beans for fresh. Steam them just until tender, about 5 minutes.
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