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Green Bean, Broccoli Casserole Piccata



– 3 lb. green beans, trimmed – 3 tbsp. Real California butter, plus more for the baking dish – 5 tbsp. olive oil – 1/2 cup finely diced onion – Pinch ground cayenne – Salt and pepper – 2 garlic cloves, minced – 1 cup condensed cream of mushroom soup – 1 cup Real California heavy whipping cream – 3/4 cup white wine – Juice of 2 lemons – 3 tbsp. chopped fresh rosemary – 3 tbsp. chopped fresh sage – 1 cup grated Real California pecorino cheese, divided – 3 cups broccoli florets – 1/2 cup Italian bread crumbs – 1/2 lb. bacon, cooked and chopped
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Preheat an oven to 375°F. Butter a 4 1/2- to 5-qt. baking dish and set aside.

Meanwhile, in a very large pot of boiling water, cook the green beans until almost al dente, about 5 minutes. Drain and set aside.

In a large saucepan or small stockpot over medium heat, melt the butter and oil. Add the onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add the cayenne and salt and pepper. Add the garlic and cook, stirring occasionally, until fragrant, 30 to 60 seconds. Remove from the heat and stir in the soup, cream, wine, lemon juice, rosemary, sage, and 1/2 c. of the cheese. Stir in the green beans and broccoli and transfer the mixture to the prepared baking dish. Top with the remaining 1/2 c. of cheese, the bread crumbs, and the bacon. Bake until browned and bubbly, 25 to 30 minutes. Jay says: Or until you just can’t wait any more!

Serves 8