Classic American Green Bean Casserole

Tender green beans folded into a creamy mushroom sauce. The contrast is sharp with the crispy fried onion topping that provides a toasted crunch.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 304
• Protein: 8 g
• Carbs: 28 g
• Fat: 17 g

Ingredients

• 533.3 g Green bean ( trimmed )
• 166.7 g Button mushroom ( sliced )
• 26.7 g Minimum butter sweet
• 26.7 g Wheat flour
• 333.3 ml Whole milk
• 66.7 ml Cream
• 66.7 g Fried onions
• 0.7 pinch Nutmeg
• 0.7 pinch Gray sea salt
• 0.7 pinch Black pepper ground

Instructions

1. Blanch the beans

   Drop the green beans into a large pot of boiling salted water for 5 minutes. They should remain slightly firm. Drain and plunge immediately into cold water to set the green color.

2. Sauté the mushrooms

   In a skillet, melt the butter. Add the sliced mushrooms. Sauté until they have released their liquid and start to turn golden brown.

3. Bind the sauce

   Sprinkle flour over the mushrooms. Stir for a minute then gradually pour in the milk while whisking. Let thicken over low heat until the sauce coats the back of a spoon. Stir in cream, salt, pepper, and nutmeg.

4. Assembly and baking

   Mix the beans with the mushroom sauce. Pour into a baking dish. Bake at 180°C for 20 minutes. When the sauce is bubbling, spread the fried onions on top and bake for another 5 minutes until they are perfectly crispy.

Chef's tips

• Do not overcook the beans in water; they will finish softening in the sauce in the oven.
• If the sauce is too thick, thin it with a splash of milk before baking.
• Add the fried onions only for the last 5 minutes to prevent them from burning.

Storage

Keeps for 3 days in the refrigerator. Reheat in the oven to maintain the crunch of the onions.