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Green Bean Casserole

North American · 45 min · Easy · 6 portions

Green Bean Casserole

Green beans in a proper mushroom cream sauce made from scratch, under a lid of crisp fried onions. No condensed soup anywhere near it.

~230 cal per serving — Calories are approximate, per serving — a guide only.

nut-free
Plan it:

Method

  1. 1

    Blanch the beans

    ⏱ 4 min

    Boil the green beans for four minutes, then drain them and run them under cold water. They finish cooking in the oven, and beans that went in soft come out gray.

  2. 2

    Brown the mushrooms

    ⏱ 10 min

    Melt the butter and cook the mushrooms over high heat until browned and dry, then add the onion and garlic and cook until soft.

  3. 3

    Make the sauce

    ⏱ 7 min

    Stir in the flour and cook a minute. Add the stock and plant milk gradually, stirring, then the soy sauce, and simmer until it thickly coats a spoon. Season well.

  4. 4

    Assemble and bake

    ⏱ 20 min

    Heat the oven to 200C (400F). Fold the beans through the sauce, tip into a baking dish and bake for 20 minutes, until bubbling.

  5. 5

    Crown it

    ⏱ 5 min

    Scatter the fried onions over the top and return it for five minutes, just long enough to warm them through without burning them.

Notes

The onions go on at the end, never at the start. Twenty-five minutes in the oven turns them from crisp to bitter.

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