Green bean casserole

Green bean casserole

25 ratings

Euriel, chemist


„I love Thanksgiving! The turkey might steal all the attention, but you also need great side dishes. This no-bake dish is particularly easy and doesn’t compete for space in the oven.“

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
700 g
green beans
250 g
button mushrooms
100 g
bacon
150 g
onion
250 g
shallots
1 clove
garlic
70 g
butter
70 g
all-purpose flour (divided)
400 ml
vegetable stock
200 ml
whipping cream
10 g
rosemary
1 pinch
sugar
1 pinch
nutmeg (ground)
salt
pepper
ice cubes for blanching
vegetable oil for deep frying
10 g
summer savory (divided, optional)
Metric
Imperial
  • 700 g green beans
  • 250 g button mushrooms
  • 100 g bacon
  • 150 g onion
  • 250 g shallots
  • 1 clove garlic
  • 70 g butter
  • 70 g all-purpose flour (divided)
  • 400 ml vegetable stock
  • 200 ml whipping cream
  • 10 g rosemary
  • 1 pinch sugar
  • 1 pinch nutmeg (ground)
  • salt
  • pepper
  • ice cubes for blanching
  • vegetable oil for deep frying
  • 10 g summer savory (divided, optional)

Utensils

  • large saucepan
  • baking dish
  • slotted spoon
  • large bowl
  • paper towels
  • small saucepan
  • cooking spoon
  • cutting board
  • knife
  • small bowl

Enjoy with

Pinot blanc
A medium bodied pinot blanc, with a subtle wood barrel aging, is the perfect choice. The slightly fruity aromas offer a nice contrast to the creamy sauce, and the texture of the wine complements the richness of the dish.

Nutrition per serving

Cal
327
Protein
10g
Fat
25g
Carb
16g

Step 1/5

Trim green beans. Add half of the summer savory to a large saucepan of boiling, salted water. Blanch green beans for approx. 2 min. and transfer to a large bowl of water mixed with ice cubes. Take beans out of cold water after approx. 1 min. and set aside.
  • 400 green beans
  • 5 summer savory
  • ice cubes for blanching
  • large saucepan
  • slotted spoon
  • large bowl
  • cutting board
  • knife
  • small bowl

Trim green beans. Add half of the summer savory to a large saucepan of boiling, salted water. Blanch green beans for approx. 2 min. and transfer to a large bowl of water mixed with ice cubes. Take beans out of cold water after approx. 1 min. and set aside.

Step 2/5

Quarter mushrooms. Mince onion. Finely slice bacon, garlic and shallots.
  • 250 button mushrooms
  • 150 onion
  • 100 bacon
  • 1 clove garlic
  • 250 shallots

Quarter mushrooms. Mince onion. Finely slice bacon, garlic and shallots.

Step 3/5

Heat butter in a large saucepan. Fry bacon for approx. 3 – 5 min. until golden over medium-high heat. Add onion, garlic and mushrooms and continue to fry for approx. 4 – 6 min. until the mushrooms no longer give off any liquid. Add part of the flour and continue to cook for approx. 2 – 3 min., stirring thoroughly. Deglaze with vegetable stock and add cream. Add remaining summer savory if desired, rosemary, sugar, and nutmeg. Cook on high heat for approx. 5 – 7 min. until slightly thickened. Season to taste with salt and pepper.
  • 70 butter
  • 50 flour
  • 400 ml vegetable stock
  • 200 ml whipping cream
  • 5 summer savory
  • 10 rosemary
  • 1 pinch sugar
  • 1 pinch nutmeg
  • salt
  • pepper
  • large saucepan
  • cooking spoon

Heat butter in a large saucepan. Fry bacon for approx. 3 – 5 min. until golden over medium-high heat. Add onion, garlic and mushrooms and continue to fry for approx. 4 – 6 min. until the mushrooms no longer give off any liquid. Add part of the flour and continue to cook for approx. 2 – 3 min., stirring thoroughly. Deglaze with vegetable stock and add cream. Add remaining summer savory if desired, rosemary, sugar, and nutmeg. Cook on high heat for approx. 5 – 7 min. until slightly thickened. Season to taste with salt and pepper.

Step 4/5

Add green beans and continue to cook for approx. 2 – 5 min.

Add green beans and continue to cook for approx. 2 – 5 min.

Step 5/5

Heat some vegetable oil in a small saucepan over medium-high heat. Toss shallots in flour and deep fry in a small saucepan until browned and crispy. Transfer to a plate lined with paper towels and set aside. Transfer green beans and mushroom sauce to a baking dish, top with crispy shallots, and serve immediately.
  • 20 flour
  • vegetable oil for deep frying
  • baking dish
  • slotted spoon
  • paper towels
  • small saucepan
  • small bowl

Heat some vegetable oil in a small saucepan over medium-high heat. Toss shallots in flour and deep fry in a small saucepan until browned and crispy. Transfer to a plate lined with paper towels and set aside. Transfer green beans and mushroom sauce to a baking dish, top with crispy shallots, and serve immediately.