Green Bean Casserole with Mushrooms

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 605, total fat 48 G., saturated fats 6 G., proteins 8 G., carbohydrates 39 G., fiber 4 G., cholesterol 14 mg, sodium 761 mg, sugar 7 G.

Green beans baked in a flavorful mushroom sauce, topped with crispy fried onions, are a traditional side dish for Thanksgiving turkey in the United States. While today's market allows many cooks to whip it up quickly using ready-made ingredients (canned mushroom soup, store-bought fried onions), casserole is most delicious when prepared from start to finish. To save time, you can assemble the casserole ahead of time, refrigerate it, and bake it just before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Casserole

2 tablespoons unsalted butter
1 white onion, diced
110 g cremini mushrooms, thinly sliced
110 g shiitake mushrooms, thinly sliced (remove stems)
2 tbsp. flour
2 cups lightly salted chicken or vegetable broth
0.5 cups cream with 10% fat content
700 g green beans, trimmed and halved

Topping

1 head of white onion, sliced into thin half rings
1 cup of sour milk or kefir
2 cups of flour
Vegetable oil, for frying

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: green beans, Crimini mushrooms, shiitake mushrooms, cream

Cooking the dish according to the recipe:

Casserole:

In a large Dutch oven, melt the butter over medium heat. Add the diced onion and cook, stirring, until softened, 7 to 10 minutes. Add the mushrooms and cook until softened and most of the liquid has evaporated, 10 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add the broth and cream. Bring to a boil, then reduce the heat to medium and simmer the sauce until thickened, about 5 minutes.
Bring a saucepan of water to a boil and add salt. Add the green beans and cook until crisp-tender, 7-10 minutes. Drain, shake off excess water, and add them to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender, 10-12 minutes. Season with salt and pepper to taste.

Topping:

Soak the chopped onion in the sour milk for 5 minutes. In a medium bowl, combine the flour with 1 teaspoon of salt. In a large saucepan, heat 2–3 inches of vegetable oil to 350°F (175°C) on a deep-fry thermometer. Remove the onion in small portions from the sour milk, let the excess drain, then dredge in flour and shake off any excess. Fry until golden brown, 4–6 minutes. Transfer the fried onions to paper towels to drain off excess oil.
Transfer the green bean mixture to a 4-quart baking dish and top with the fried onions. The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; bake in the oven at 350°F (175°C) for 30 minutes. Top with the fried onions; bake for an additional 5 minutes.

Categories:

recipe / Calorie content of prepared meals / Autumn dishes / Festive dishes / Dinner party / Main courses / Side dishes / Casseroles / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes / American cuisine

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