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–+ servings

Green Bean Casserole

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A comforting and classic dish that combines vibrant green beans with earthy mushrooms in a creamy sauce topped with crispy onions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 50 g butter, divided
  • 2 tbsp olive oil
  • 250 g chestnut or button mushrooms, sliced Sauté until golden brown.
  • 500 g green beans, trimmed Blanched to maintain color and texture.
  • 50 g flour For thickening the sauce.
  • 500 ml milk Can be substituted with non-dairy milk.
  • 100 g crispy onions Added on top before baking.

Method
 

Cooking the Vegetables
  1. In a large pan, heat 1 tablespoon of butter and the olive oil over medium heat.
  2. Add the sliced mushrooms, frying them for 10-15 minutes until they turn a golden brown.
  3. Toss in the trimmed green beans and cook for an additional 3-4 minutes, allowing them to brighten in color.
  4. Remove everything from the pan and set aside on a plate.
Making the Sauce and Assembling
  1. Preheat your oven to 200°C/180°C fan/gas 6.
  2. Melt the remaining butter in the same pan until it’s foaming, then briefly take off the heat.
  3. Sprinkle in the flour, stirring it into the butter to create a golden brown paste.
  4. Gradually return to the heat and pour in the milk a splash at a time, stirring continuously until you achieve a smooth, thick white sauce.
  5. Season the sauce to taste, then fold in the sautéed mushrooms and green beans.
  6. Transfer everything to a medium ovenproof dish and scatter the crispy onions on top.
  7. Bake for 20-30 minutes until bubbling and golden, covering with foil if the onions brown too quickly.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 28gProtein: 8gFat: 18gSaturated Fat: 10gSodium: 450mgFiber: 4gSugar: 4g

Notes

Serve this casserole with roasted meats, rice, or mashed potatoes. Leftovers can be stored in an airtight container for up to four days. For best results, freeze unbaked and thaw before cooking.
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