Some foods will always remind you of the holidays: eggnog at Christmas time, matza ball soup for Passover. Green bean casserole has strong associations with Thanksgiving, but that doesn’t mean you can’t enjoy it the rest of the year too.
Ingredients:
- 2 cups green beans, trimmed
- 1 cup button mushrooms, sliced
- 2 tablespoons olive oil
- 3 tablespoons butter
- 50 grams flour
- 2 cups milk
- ½ cup crispy onions
- Salt
- Pepper
Instructions:
- Heat 1 tablespoon of the butter and the oil in a large pan and fry the mushrooms for 10-15 minutes until golden. Stir in the green beans and cook for another 3-4 minutes until the beans turn bright green. Remove the vegetables from the pan.
- Heat the oven to 350°F. Melt the remaining butter in the pan until it starts to foam. Remove from the heat briefly and sprinkle in the flour, stirring to make a golden brown paste. Return the pan to the heat and add the milk, one splash at a time, stirring continuously until a thick white sauce has formed. Season well.
- Add the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.
- Scatter over the crispy onions and bake for 20-30 minutes until bubbling and golden.
