green beans


  • 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 or onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup flour
  • 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


Preheat oven to 375 F. 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.

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.

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 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-inch baking dish.

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


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