Ingredients
1 pound fresh cauliflowerets, cut into 1-inch pieces1 pound fresh green beans, trimmed and cut into 2-inch pieces 4 teaspoons olive oil, divided 1 cup panko bread crumbs1 cup french-fried onions, crumbled2 tablespoons butter8 ounces thinly sliced fresh mushrooms1 shallot, finely chopped2 garlic cloves, minced1/4 cup all-purpose flour1/2 cup dry vermouth or reduced-sodium chicken broth1-1/2 cups reduced-sodium chicken broth1 teaspoon salt1 teaspoon dried thyme1/2 teaspoon pepper1/4 teaspoon ground nutmeg1/2 cup cubed fully cooked ham1/2 cup sour cream1 cup plain Greek yogurt
Preparation
Preheat oven to 375°. In a Dutch oven, bring 12 cups water to a boil. Add cauliflower and beans; cook, uncovered, just until beans turn bright green, 1-2 minutes. Drain and immediately drop into ice water. Drain and pat dry.
In a large skillet, heat 1 teaspoon oil over medium-high heat. Add bread crumbs; cook and stir until lightly browned, 2-3 minutes. Stir in french-fried onions; set aside.
In the same skillet, heat butter and remaining oil over medium heat. Add mushrooms and shallot; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in vermouth; cook, stirring until most of the liquid is gone. Whisk in broth and seasonings. Stirring constantly, bring to a boil; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in ham, sour cream, yogurt and reserved vegetables. Transfer to a greased 13x9-in. baking dish.
Bake, uncovered, until bubbly, 30-40 minutes. Sprinkle with bread crumb mixture before serving.
