Green Bean Casserole
Green beans in a creamy mushroom sauce under a crown of crispy fried onions, made from scratch instead of from a can.
- Preparation
- 25 min
- Cook/bake time
- 30 min
- Total
- 55 min
- Difficulty
- Easy
- Calories
Green beans in a creamy mushroom sauce under a crown of crispy fried onions, made from scratch instead of from a can. The beans are blanched and shocked in ice water so they stay green instead of turning olive. The fried onions are only added on top in the last few minutes, otherwise they will be soft before the casserole is done.
Step-by-step instructions
- 1
Blanch the beans
Boil the beans in heavily salted water for 4 to 5 minutes until they still have a distinct bite, and immediately pour them into a bowl of ice water. Leave them there for two minutes and then drain them well. Without the ice water, they continue to cook in the residual heat and lose their color in the oven.
- 2
Fry the mushrooms properly
Fry the mushrooms in the butter over high heat without overcrowding the pan. They first release water and squeak, then it evaporates and they start to brown, and only from this point are they done. Add the onion and garlic and fry them for two minutes.
- 3
Thicken the sauce
Sprinkle the flour over the mushrooms and stir it in for a minute until it no longer smells like raw flour. Pour in the milk and cream in three portions and stir smooth after each, then simmer the sauce for five minutes until it coats a spoon. Season with soy sauce, thyme, nutmeg, salt and pepper. The soy sauce brings the depth that the canned soup otherwise provides.
- 4
Layering
Mix the drained beans with the sauce and pour everything into a greased casserole dish of about 30 cm. Sprinkle a third of the fried onions into the mixture, which gives flavor in depth. The sauce should coat the beans, not swim in them.
- 5
Bake and crisp
Bake the casserole at 200 °C top/bottom heat for twenty minutes until it bubbles at the edges. Then sprinkle the remaining fried onions over it and bake it for another 5 to 7 minutes until they are golden brown and crispy. Serve immediately, as the crust does not last long.
