Green bean casserole

Name: Green bean casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 serving
Ingredients: 6 tbsp butter; 600 g green beans; 400 g mushrooms; 1 yellow onion; 240 ml milk; 120 ml vegetable stock; 2 plain flour; 1 tbsp yellow mustard; 1 tsp Worcestershire sauce; 1/2 tsp soy sauce; 60 g Parmesan Cheese; 3 tbsp crispy onions; 3 tbsp crispy onions; salt; black pepper

User Reviews

5

4 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Course
Side Dish
Cuisine
American

Green bean casserole

Shawn Wheeler

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Green bean casserole is a quintessential Thanksgiving side dish. Topped with crispy onions it is totally irresistible!

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Ingredients

6 tbsp butter unsalted, plus more to butter the dish
600 g green beans trimmed, 1.3 lbs
400 g mushrooms halved or quartered, chestnut button, 14 oz
1 yellow onion peeled and finely diced, large
240 ml milk whole, 1 cup
120 ml vegetable stock I used Kallo stock cube, 1/2 cup
2 plain flour heaped tbsp
1 tbsp yellow mustard French’s brand
1 tsp Worcestershire sauce
1/2 tsp soy sauce
60 g Parmesan Cheese grated, 2 oz
3 tbsp crispy onions finely ground, French’s brand
3 tbsp crispy onions French’s brand, to top
salt freshly ground, to season
black pepper freshly ground, to season

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Instructions

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Blanch the green beans in boiling water for about 5 minutes then drain and plunge into a bowl of ice water until cooled. Drain and set aside.
Preheat the oven to 190C (375F).
Melt two tablespoons of the butter in a large skillet or frying pan. Sauté the onion until soft - 4-5 minutes.
Add the mushrooms and cook, stirring often, for a further 8 minutes. Season with salt and pepper and transfer to an ovenproof baking dish.
Add the remaining butter to the pan. Once butter melts, whisk in the flour to make a roux. Cook, stiring, for a couple of minutes.
Gradually stir in the milk and vegetable stock, whisking until the the mixture thickens. Stir in the mustard, Worcestershire and soy sauce. Check the seasoning and adjust if necessary. Cool completely.
Mix with the green beans and mushrooms, stirring thoroughly to combine.
Sprinkle with the ground crispy onions and Parmesan.
Cook, covered with foil, for about 50 minutes until bubbling.
Uncover and cook for a further 10 minutes.
Serve topped with crispy onions.

Notes

If preparing the dish in advance, follow the method until step 7, chill in the fridge overnight then top with the Parmesan and ground crispy onions just before baking.