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Green Bean Cashew Casserole
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- #34396
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound fresh green beans
1 tablespoon cooking oil
1/2 cup thinly sliced onion
1/3 cup dry white wine or reduced sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon coarsely ground white pepper
1/2 cup cashew halves
1/2 cup half and half or light cream
1/2 cup soft bread crumbs
directions
Preheat oven to 350 degrees F.
Cut fresh green beans into 1 inch pieces. Cook covered, in a small amount of boiling water for 5 minutes. Drain and set aside.
In a large skillet heat oil over medium high heat. Cook onion, uncovered, in hot oil for 4 to 5 minutes or until golden brown. Slowly add wine or broth, salt, and pepper. Cook for 2 minutes or until liquid is nearly evaporated. Add 1/4 cup of the cashews and the half and half or light cream.
Bring to boiling. Reduce heat to medium. Cook, uncovered, for 3 minutes. Stir in cooked green beans. Spoon mixture into a 1 1/2 quart casserole. Top with bread crumbs and remaining cashews. Bake, uncovered, for 25 to 30 minutes or until top browns and mixture is heated through.
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nutrition data
152 calories, 10 grams fat, 12 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
November 1, 2005
A new take on an old favorite -- and a nice change from the cream-of-whatever soup versions! We used white wine (you can use broth) and heavy cream to give it a slightly thicker consistency. You can use frozen green beans, just cook them as directed on the package and proceed with the recipe.