INGREDIENTS

• 2 pounds fresh green beans
• 1 pounds Cremini mushrooms
• 1 Onion, julienned
• 3 cloves Garlic, minced
• 2 tbsp Butter
• 1 cup Cream Cheese
• 1 cup White cheddar cheese, shredded
• ½ cup Poultry bone broth
• ½ cup Pork Panko
• ½ 1tsp nutmeg
• ¼ tsp allspice
• Kosher salt
• Freshly ground black pepper

STEP-BY-STEP

• 1. Preheat the oven to 400˚F.
• 2. Bring a pot of water to a boil. Blanch the green beans in the water until bright green and slightly tender, about 2 minutes.
• 3. Remove the green beans from the water and shock in an ice bath.
• 4. Melt the butter in a large pan over medium heat. Add the onions, cook until translucent.
• 5. Add the mushrooms and garlic to the pan and cook until caramelized.
• 6. Add the poultry bone broth to deglaze the pan.
• 7. Add the cream cheese and white cheddar, allow to melt.
• 8. Add the green beans to the pan and toss to evenly coat. Taste the beans and adjust the seasoning with salt and pepper.
• 9. Transfer the beans to a casserole dish. Top with the Pork Panko.
• 10. Drizzle the casserole with olive oil and place in the oven.
• 11. Bake for 20 minutes, or until bubbly and beginning to brown around the edges.