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The following article was published in our article directory on May 22, 2019.
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Nutritious Recipes

Article Category: Advice

Author Name: Giangi

Green Bean and Mushrooms Casserole
Prep time: 10 minutes
Cook time: 40 minutes

Ingredients:

Beans and Sauce
1 lb green beans, trimmed, halved and rinsed
12 ounces mushrooms, trimmed, cut into ½-inch pieces
1 cup half and half
2 garlic cloves, minced
1 cup chicken broth
2 tablespoons butter, unsalted
2 tablespoons all-purpose flour
½ teaspoon ground black pepper
¼ teaspoon nutmeg, ground
2 tablespoons salt
Toppings
2 medium onions, julienned
¼ cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon salt
non-stick cooking spray

Directions:
1. Preheat the oven to a temperature of 475°F.
2. In a large mixing bowl, combine flour, onions, bread crumbs and salt. Toss to combine all ingredients. Spray sheet pan with cooking spray and spread onions evenly.
3. Bake on the middle rack of the oven for 15 minutes or until golden brown. Toss onions for even cooking. Remove oven and set aside.
4. Reduce oven temperature to 400°F.
5. Boil a gallon of water with 2 tablespoons salt in an 8-quart saucepan. Blanch beans for 5 minutes. Transfer beans in colander to drain excess water and quickly plunge it into a large bowl filled with ice to prevent overcooking. Drain and set aside.
6. Melt butter in a skillet over medium heat. Sautee mushrooms and season with salt and pepper. Cook for 5 minutes or until liquid of mushroom starts to evaporate. Stir in garlic and nutmeg. Cook until soft and aromatic. Sprinkle flour over the mixture. Keep mixing to combine. Add broth and simmer. Reduce heat to low and stir in half and half. Cook for another 5 minutes or until thick. Mix from time to time.
7. Turn off heat. Add green beans and ¼ of the onions. Use the remaining onions as toppings. Bake for 10 minutes or until bubbly. Remove from the oven and serve.

Chicken Casserole

Prep time: 15 minutes
Cook time: 35 minutes

Ingredients:
3 skinless chicken breasts, deboned and halved lengthwise
1/3 cup all-purpose flour
1 18oz can creamy mushroom soup
½ cup cream sherry wine
6 slices muenster cheese
3 tablespoons vegetable oil
3 tablespoons parsley, chopped
2 tablespoons butter
Pinch of salt
Pinch of pepper

Directions:
1. Preheat the oven to a temperature of 350°F.
2. Sprinkle chicken with salt and pepper. Place flour in a shallow plate and coat all sides of chicken. Pat off excess flour.
3. Heat oil in a skillet over medium heat. Fry chicken until both sides are brown. Place chicken in a 3 quart glass baking dish.
4. In the same skillet, melt butter over medium heat. Sautee mushrooms and season with salt and pepper. Cook until mushrooms are golden brown. Pour in sherry and cook for another minute. Add soup and mix well. Heat thoroughly.
5. Spread mushroom sauce over chicken. Top each chicken with a slice of cheese. Fold cheese slice into half if it's too wide for the chicken.
6. Cover baking dish with foil and bake for 30 minutes. Turn oven into boil setting. Remove foil from baking dish. Broil for 1 to 2 minutes or until cheese is brown. Remove from oven and cool. Garnish with parsley.

Pumpkin Casserole
Prep time: 15 minutes
Cook time: 40 minutes

Ingredients:
2 cups Pumpkin Puree
2 Eggs
1 teaspoon vanilla extract
1 cup white sugar
½ cup self-rising flour
½ cup butter
Ground cinnamon
1 cup evaporated milk

Directions:
1. Preheat the oven to a temperature of 350°F.
2. Mix pumpkin puree, sugar, evaporated milk, flour, vanilla, eggs, cinnamon, and melted butter together.
3. Spoon mixture into casserole dish and bake for 40 minutes or until top is lightly brown.

Keywords: cooking, food, easy, healthy, dinner, French recipes, Italian recipes, family, recipes, 30 minutes dinner, mnutricious

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