Casserole with green beans

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 6 - 8

Green bean casserole is traditionally prepared in the United States for Thanksgiving as a side dish to turkey. Originally, this dish, invented in the 1950s, didn't require much cooking. Green beans were poured into canned mushroom soup and baked. The recipe for the casserole was actually developed by Campbell's, the maker of these soups.

But the mushroom soup for bean soup will be more flavorful and delicious if you make it yourself. Top the finished casserole with crispy battered onion rings and serve as a side dish or on its own.

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

900 g green beans, halved, ends trimmed
450 g of champignons, cut into quarters
3 tbsp (45 g) butter
2 cloves garlic, crushed
2 teaspoons thyme
2 tbsp. flour
1.5 cups of drinking cream 10%
1.5 cups lightly salted chicken broth
A pinch of cayenne pepper
0.5 cup grated Parmesan (about 30 g)

Fried onion rings

1 large red onion, sliced into half rings lengthwise from root to stem
1 cup of kefir
1 cup flour
1 cup breadcrumbs
2 tbsp finely chopped parsley
Vegetable oil for deep-frying

Ingredient Substitution Suggestions

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Recipes with similar ingredients: green beans, champignon mushrooms, Parmesan cheese, breadcrumbs, onions, kefir, cream, ground cayenne pepper, thyme, parsley

Cooking the dish according to the recipe:

In a large saucepan or wok, heat vegetable oil, poured to a depth of 5 cm, over moderate heat to a temperature of 180 °C.

In a medium bowl, combine flour, breadcrumbs, parsley, and 1 teaspoon salt. Separate the onion rings and soak them in the kefir for at least 10 minutes.
Fry the onion rings in several batchesRemove the soaked onion rings from the buttermilk, coat them in the breadcrumbs, and fry until crispy, about 3 minutes. Transfer the cooked onions to a plate lined with paper towels. Season with salt to taste.

In a large saucepan, drop the green beans into boiling salted water. Cook for 6 minutes, until tender but still crisp. Then drain the beans in a colander, rinse under cold water, and pat dry with paper towels.
Melt the butter in a large saucepan over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, for 7 minutes until softened and lightly browned. Add the garlic and thyme and cook for another minute. Add the flour and stir thoroughly for 1 minute.
Stir milk and cream into the mushrooms, chicken broth, cayenne pepper, and 0.5 teaspoon salt. Bring to a boil and cook, stirring occasionally, for 5 minutes until slightly thickened.

Add the Parmesan and green beans. Stir and transfer to a 3-quart casserole. (Before baking, cover the casserole and refrigerate for up to 4 hours. Leave the onion rings at room temperature.)
Preheat oven to 190°C.

Bake the casserole for about 15 minutes until it comes to a boil. Then stir, top with fried onion rings, and bake for another 5 minutes.