Cooking with Aubrey

Skillet Green Bean Casserole

Taking on a traditional Thanksgiving dish can be a little daunting. I don’t hink I’ve ever had the original version, so it’s a little hard to compare the two. This dish, once the beans are cooked, is prepared all in one skillet, on the stovetop and the broiler. I like that all the ingredients are whole foods and not from a can or carton. Any opportunity to get veggies on the table, and into one’s belly, is a good one.

Skillet Green Bean Casserole 


  • 1 lb haricots verts (French green beans)
  • 2 slices whole wheat bread
  • ¼ cup fresh parsley, chopped
  • 2 garlic cloves, chopped
  • Olive oil
  • 6 Tbsp Parmesan cheese, grated and divided
  • 1 small onion, chopped
  • 4 oz mushrooms, sliced
  • 1 ½ Tbsp flour
  • ½ cup chicken stock
  • ½ cup milk
  • Salt & freshly ground pepper
  • ⅛ tsp nutmeg


  1. Cook beans in a large saucepan filled with boiling water for 3 minutes, until crisp-tender. Drain well and rinse under cold water.
  2. Place bread in a food processor, pulse until coarse crumbs form. Stir in parsley, garlic, 1 Tbsp oil and 2 Tbsp cheese.
  3. Heat olive oil in a oven proof skillet (preferably cast iron). Add onions and mushroom and saute for 8 minutes. Stir in flour, cook for 1 minute. Stir in stock and milk and bring to simmer and cook for 3 minutes.
  4. Remove pan from heat. Preheat the broiler to high. Next, stir in remaining 4 Tbsp cheese, salt, pepper and nutmeg. Add beans to the pan; toss to coat. Sprinkle evenly with breadcrumb mixture. Broil for 2 minutes.


Aubrey SchultzAubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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