Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. Preparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
Thanksgiving is this week, but instead of that classic green bean casserole seen on many family’s tables this time of year, I’ve developed a low energy use recipe that amps up the flavor and skips the oven.
Your typical green bean casserole recipe consists of simply mixing the ingredients into a large serving dish and baking it in the oven for a very long time. This dish takes less than 20 minutes of cooking on the stove top, as it only uses the oven to broil the topping at the very end. This quick and energy-conscious cooking method frees up oven space for other Thanksgiving dishes like the turkey or pies.
The homemade cream sauce is loaded with onions, mushrooms, bacon, seasonings, Worcestershire sauce, and butter. It is so creamy and delicious, you’ll never use the bland and boring canned creamy mushroom mixture again! Make sure to follow the instructions to whisk the sour cream, cream, and milk together until smooth before adding it to the skillet, because you don’t want the sour cream develop an off-putting texture.
Microwaving the bags of green beans while making the sauce on the stove optimizes your time usage while creating the impression you used fresh-picked green beans. I don’t like using the canned version, as I don’t like the mushy texture.
Once the green beans are added to the skillet and mixed in, you could stop there, serve the dish up, and it would be delicious as it is, but for some extra richness – which is a key element with Thanksgiving dishes, in my honest opinion – top the green beans with shredded Gouda cheese and the classic crispy onions.
Bring on the turkey and dressing!
Skillet Green Bean Casserole
- 2 1-lb. Steam bags of green beans
- 2 c. Chopped baby Portobello mushrooms
- 2/3 c. Diced sweet yellow onion
- 3 tbsp. Butter
- 1 tsp. Lemon pepper seasoning (one with salt)
- ½ tsp. Garlic Powder
- 1 c. Real bacon pieces
- 1 tbsp. Fresh-squeezed lemon juice
- 1 tbsp. Worcestershire sauce
- 2/3 c. Sour cream
- 1/3 c. 2% Milk
- 1/3 c. Heavy cream
- ½ c. Shredded Gouda cheese
- 1 c. Crispy onion topping
1) Measure out the ingredients and prepare them as directed.
2) Whisk the sour cream, milk, and heavy cream together in a bowl until smooth with no lumps. Set aside for later.
3) Heat a large cast iron skillet over medium heat and melt the butter. Add the mushrooms and onions and sauté for 5 minutes to cook the moisture out.
4) Add the bacon and seasonings. Stir everything together.
5) Add the lemon juice and Worcestershire sauce to the hot skillet. Stir to deglaze the bottom of the skillet.
6) Pour in the cream mixture. Stir intermittently until the mixture begins to bubble.
7) While waiting, prepare the green beans in the microwave as directed on the bag.
8) Once bubbling, add the prepared green beans to the skillet and stir everything together.
9) Top the green bean mixture with the shredded cheese first, then the onions.
10) Broil in the oven on low for 3-4 minutes or until cheese is melted and onions are golden brown.
Happy Thanksgiving from Direct Energy!
Check back in every week for more Direct Your Dining recipes to help reduce your energy use in the kitchen while getting creative with delicious dishes!
Recipe and Images by Stacie Morgan