Traditionally served at a Thanksgiving table, this classic American recipe has been an absolute revelation to me, and has become a regular staple on our dining table. The secret is a can of condensed mushroom soup, which adds huge amounts of flavour at near zero effort – so a perfect recipe for the lazy cook!
Just as an aside, this recipe probably uses way too much cheese. But it tastes so good, I just can’t bring myself to scale it back!
Green Bean Casserole
- 1 litre vegetable stock
- 400 g green beans
- 1 medium onion
- 2 clove garlic
- 300 g chestnut mushrooms
- 100 g unsalted butter
- 1 can condensed mushroom soup (295g)
- 200 g cheddar
- 100 g fried onions
- Preheat the oven to 200c/180c fan.
- In a large saucepan, bring the vegetable stock to a boil.
- Top and tail the green beans, then simmer in the vegetable stock for 10 minutes.
- Drain the beans and set aside. The stock is not needed for the rest of the recipe.
- Finely dice the onion, mince the garlic, and coarsely slice the chestnut mushrooms.
- Place a large frying pan over a medium heat, and when it gets hot, add the unsalted butter.
- Into the melted butter add the onion, garlic, and mushrooms, and sweat everything down until soft.
- Tumble the blanched green beans into the pan, and add the can of condensed mushroom soup.
- Give everything a good mix together, then transfer the casserole mixture into a suitably sized ovenproof dish.
- Place the casserole in the oven for 20 minutes, then sprinkle on the cheese.
- Return to the oven for a final 10 minutes, then sprinkle a generous helping of crispy fried onions on top before serving.