Total Time
55mins
Prep 30 mins
Cook 25 mins

Another recipe from Jeff Baldwin's culinary class ! Very good and can be made the day before. Worth the effort !!!

Ingredients Nutrition

Directions

  1. pre-heat oven 375.
  2. bring large pot of water to boil, add a opinch of salt and the trimmed green beans.
  3. cook 5 minutes drain and set aside
  4. butter a baking dish large enough to hold the green beans with 1 tbls butter and set aside.
  5. tear the bread into 2 inch pieces and place in a large mixing bowl, add 1 tbls chives,1 tbls thyme, 1 tbls rosemary, 2 tbls parmesan cheese and 3 tbls olive oil.
  6. stir well and spread on baking sheet.
  7. bake just until bread starts to turn golden brown- remove from oven and set aside.
  8. Meanwhile, melt the remaining butter and olive oil in large skillet over medium heat.
  9. Add mushrooms and shalalots, season with salt and pepper and cook about 10 minutes.
  10. Pour in the heavy cream, add remaining thyme and chives and cook for another 5 minutes.
  11. Add green beans and stir well.
  12. Put the green bean mixture into the prepared buttered baking dish, top with bread mixture and sprinkle with remaining cheese.
  13. Bake about 20-25 minutes.
Most Helpful

Made for "Australia/NZ Swap #20" Was truly disappointed with the final result. All ingredients are top notch, but something was lacking. I reduced recipe to 4 servings, using 1 pound of beans, and possibly the reduction of other ingredients was not in proportion, but there was very little taste. Added S&P at the table, with little change. I expected this to be much fresher and brighter than the bean and mushroom soup casserole, but unable to determine how to "spice it up". So sorry, pollyw - I will try again if you have a suggestion.

NurseJaney September 06, 2008