Green Bean uncasserole
I love green beans and grew up with the ubiquitous green bean casserole at the holidays. I have looked for ways to have something with the same elements, but with out the goopy high sodium soups, and often over cooked, limp green beans. I also did not want the high fat fried onions on top.
My tastes have changed and I want the fresh tastes of the vegetables to shine through. I think this dish accomplishes that goal, and takes only minutes to prepare.
1 lb. fresh green beans, ends trimmed, See note below about using frozen green beans for easier prep
1 tsp olive oil
1 cup red onion thinly sliced
8 oz baby portabella, white button, and/or shitaake mushrooms, thinly sliced, will equal about 3 cups sliced
1 -1 1/2 tsp lemon pepper
1/4 C vegetable or chicken broth (I use premade ones, from a box)
Pour water out of skillet, and dry with a paper towel.
Place olive oil into skillet over medium high heat and when it is hot add onions and mushrooms, stir around to get coated a bit in the oil and cook for about 5-8 minutes until mushrooms and onions are soft and lightly browned.
Return green beans to skillet, add broth, lemon pepper and salt to taste, cover with a tight fitting lid, and cook over high heat for another 3-5 minutes until all is hot and green beans are tender but still brightly colored.