Italian Green Bean Casserole
User Reviews
5
Italian Green Bean Casserole
Description
This casserole features Yukon gold potatoes, peeled and boiled until tender, mashed or riced with sautéed golden onions. Green beans are trimmed, chopped, and cooked briefly until tender with a slight crispness before mixing into the potato and onion base.
Beaten eggs combined with Parmesan cheese, oregano, and seasoning are gently incorporated to bind the mixture. Bread crumbs and butter prepare the baking dish, and the mixture is spooned in and topped with remaining bread crumbs and butter for a crisp, golden crust after baking.
The texture offers a creamy interior balanced by the crunchy breadcrumb topping, with a nuanced combination of mild potato sweetness, sharp Parmesan, and herbaceous oregano. This casserole holds well for reheating and leftovers store well refrigerated. It can also be prepared a day ahead to simplify serving.
Yukon gold potatoes are recommended for their creamy texture and flavor. Leftovers keep in the refrigerator for up to 5 days and the casserole can be frozen for two weeks if wrapped properly.
Ingredients
- 1 1/2 tablespoons butter softened, divided
- 4 tablespoons bread crumbs divided
- 1 small onion chopped
- 1 1/2 tablespoons olive oil
- 3 medium potato
- 10 1/2 ounces green beans
- 2 large egg
- 1/3 cup Parmesan Cheese freshly grated
- 1/2 teaspoon oregano or marjoram
- 1/4-1/2 teaspoon salt
- 1-2 dashes black pepper
Instructions
- Pre-heat oven to 350F (180 C), lightly butter a small 8 x 6 inch (20 x 15 cm) baking dish and sprinkle with 2 tablespoons of bead crumbs.
- Chop the onion and fry in 1 1/2 tablespoons of olive oil until lightly golden, remove and place in a large bowl.
- In a medium pot add peeled potatoes (whole), cover with water and boil until tender, remove from water with a slotted spoon. Either mash or pass through a potato ricer (which is what I did) into the bowl containing the cooked onion.
- Clean and trim the green beans, cut into 1/4 inch (.6cm) size pieces and set aside. Once the potatoes are cooked and removed from the water add the chopped green beans and cook just until tender (they should still have a bite to them). Then drain well and place in the large bowl with the potato and onion.
- In a small bowl add the eggs and beat with a fork, then add the parmesan cheese, oregano, salt and pepper, and combine, add to the potato mixture and gently combine all the ingredients.
- Spoon into the prepared baking dish, sprinkle with remaining 2 tablespoons of bread crumbs, dot with 1 tablespoon of butter and bake for approximately 20 -25 minutes, the last couple of minutes raise the heat to 400F (200C) and let brown lightly. Let sit 5 minutes before serving. Enjoy!
Notes
- Yukon gold potatoes yield the best texture for this mashed potato base.
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
- You can prepare the casserole up to one day ahead by wrapping it tightly and refrigerating before baking.
- For freezing, cool the casserole to room temperature, wrap well with plastic wrap and foil, and store up to two weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 485mg | 20% |
| Potassium | 187mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 9.1mg | 10% |
| Calcium | 138mg | 14% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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