Green bean casserole

Make this easy green bean and mushroom casserole as a veggie side to accompany a main course. You could add cheese to the white sauce if you fancy

Prep:10 mins
Cook:1 hrs

Easy

Nutrition per serving

kcal 311
fat 21g
saturates 7g
carbs 19g
sugars 0g
fibre 3g
protein 9g
salt 0.4g

Ingredients

50g butter
2 tbsp olive oil
250g chestnut or button mushrooms, sliced
500g green beans, trimmed
50g flour
500ml milk
100g crispy onions

Tip

TWISTS

Add cheese to the white sauce if you fancy, or swap the white sauce for a can of cream of mushroom soup if you’re pressed for time.

Method

Heat 1 tbsp of the butter and the oil in a large pan and fry the mushrooms for 10-15 mins until golden. Stir in the green beans and cook for another 3-4 mins until the beans turn bright green. Scoop out the veg onto a plate.
Heat the oven to 200C/180C fan/gas 6. Melt the remaining butter in the pan until foaming. Remove from the heat briefly and sprinkle over the flour, stirring into the butter to make a golden brown paste. Return to the heat and add the milk, a splash at a time, continually stirring until all the milk has been added and you get a smooth, thick white sauce. Season well. Stir the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.
Scatter over the crispy onions, then bake for 20-30 mins until bubbling and golden, covering if the onions brown too quickly.

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