Green bean casserole

Based on 44 ratings
Kitchen Stories Editors

Kitchen Stories Editors

Editorial Team

Difficulty

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

Ingredients

Servings:-6+
700 g green beans
250 g button mushrooms
3 strips 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
½ tsp sugar
¼ tsp nutmeg (ground)
salt
pepper
ice cubes for blanching
vegetable oil for deep frying
10 g summer savory (divided, optional)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
327
Protein
10 g
Fat
25 g
Carb
16 g
  • 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 g green beans
    • 5 g 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 g button mushrooms
    • 150 g onion
    • 3 strips bacon
    • 1 clove garlic
    • 250 g 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 g butter
    • 50 g flour
    • 400 ml vegetable stock
    • 200 ml whipping cream
    • 5 g summer savory
    • 10 g rosemary
    • ½ tsp sugar
    • ¼ tsp 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 g 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.