Name: Green Bean and Cauliflower Casserole
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 1 pound fresh cauliflowerets, cut into 1-inch pieces -; 1 pound fresh green beans, trimmed and cut into 2-inch pieces -; 4 teaspoons olive oil, divided -; 1 cup panko bread crumbs -; 1 cup french-fried onions, crumbled -; 2 tablespoons butter -; 8 ounces thinly sliced fresh mushrooms -; 1 shallot, finely chopped -; 2 garlic cloves, minced -; 1/4 cup all-purpose flour -; 1/2 cup dry vermouth or reduced-sodium chicken broth -; 1-1/2 cups reduced-sodium chicken broth -; 1 teaspoon salt -; 1 teaspoon dried thyme -; 1/2 teaspoon pepper -; 1/4 teaspoon ground nutmeg -; 1/2 cup cubed fully cooked ham -; 1/2 cup sour cream -; 1 cup plain Greek yogurt -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Green Bean and Cauliflower Casserole

1. 1 pound fresh cauliflowerets, cut into 1-inch pieces -

2. 1 pound fresh green beans, trimmed and cut into 2-inch pieces -

3. 4 teaspoons olive oil, divided -

4. 1 cup panko bread crumbs -

5. 1 cup french-fried onions, crumbled -

6. 2 tablespoons butter -

7. 8 ounces thinly sliced fresh mushrooms -

8. 1 shallot, finely chopped -

9. 2 garlic cloves, minced -

10. 1/4 cup all-purpose flour -

11. 1/2 cup dry vermouth or reduced-sodium chicken broth -

12. 1-1/2 cups reduced-sodium chicken broth -

13. 1 teaspoon salt -

14. 1 teaspoon dried thyme -

15. 1/2 teaspoon pepper -

16. 1/4 teaspoon ground nutmeg -

17. 1/2 cup cubed fully cooked ham -

18. 1/2 cup sour cream -

19. 1 cup plain Greek yogurt -

How to cook deliciously - Green Bean and Cauliflower Casserole

1. Stage

Preheat oven to 375°. In a Dutch oven, bring 12 cups water to a boil. Add cauliflower and beans; cook, uncovered, just until beans turn bright green, 1-2 minutes. Drain and immediately drop into ice water. Drain and pat dry.

2. Stage

In a large skillet, heat 1 teaspoon oil over medium-high heat. Add bread crumbs; cook and stir until lightly browned, 2-3 minutes. Stir in french-fried onions; set aside.

3. Stage

In the same skillet, heat butter and remaining oil over medium heat. Add mushrooms and shallot; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in vermouth; cook, stirring until most of the liquid is gone. Whisk in broth and seasonings. Stirring constantly, bring to a boil; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in ham, sour cream, yogurt and reserved vegetables. Transfer to a greased 13x9-in. baking dish.

4. Stage

Bake, uncovered, until bubbly, 30-40 minutes. Sprinkle with bread crumb mixture before serving.