Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Green Bean Cobbler
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- Level: Easy
- Total: 1 hr 15 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 572
- Total Fat
- 37 g
- Saturated Fat
- 20 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 16 g
- Cholesterol
- 85 mg
- Sodium
- 874 mg
This hearty green bean cobbler has all the comforting flavors of classic green bean casserole, but with the delicious addition of a tender, cheesy biscuit topping. A homemade mushroom sauce is the base of this one-skillet cobbler that’s also topped off with must-have crunchy fried onions. Served hot and bubbling, it’s sure to become a comfort food favorite.
- Level: Easy
- Total: 1 hr 15 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 572
- Total Fat
- 37 g
- Saturated Fat
- 20 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 16 g
- Cholesterol
- 85 mg
- Sodium
- 874 mg
Ingredients
Dough:
Green Bean and Mushroom Filling:
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Directions
- For the dough: Preheat the oven to 375 degrees F.
- Whisk together the flour, baking powder and salt in a medium bowl. Rub the butter into the flour mixture with your fingers until crumbly. Stir in the Cheddar and parsley. Add the half-and-half and stir with a fork or silicone spatula until combined, being careful not to overmix. Refrigerate until ready to use.
- For the green bean and mushroom filling: Melt the butter in a large cast-iron skillet over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms are browned, about 8 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle over the flour and stir until absorbed.
- Gradually pour in the chicken broth and half-and-half while stirring constantly. Switch to a whisk and whisk to break up any lumps. Bring to a boil and reduce to a simmer. Simmer, whisking occasionally, until lightly thickened, about 5 minutes.
- Remove the thyme stems from the sauce and stir in the green beans, 2 teaspoons salt and 1/2 teaspoon ground pepper until heated through. Taste and add more salt and pepper if needed. Break off walnut-sized pieces of the dough and scatter all over the top of the green bean mixture.
- Transfer the skillet to the oven and bake until the biscuits are lightly browned on top and fully cooked and the filling is bubbling, 30 to 35 minutes. Sprinkle the fried onions on top and continue baking until the onions are heated through and browned, another 5 minutes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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