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Green bean casserole


Serves: 6
timePrep time: 35 mins
timeTotal time:
Green bean casserole
Recipe photograph by Toby Scott

Green bean casserole


Serves: 6
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
167Kcal
Fat
13gr
Saturates
2gr
Carbs
5gr
Sugars
4gr
Fibre
4gr
Protein
5gr
Salt
0.01gr

Áine Carlin

Áine Carlin

Former film actress Áine is a vegan food and fashion blogger. Her cookbooks Keep It Vegan and The New Vegan offer a plethora of straightforward and delicious recipes for all occasions. She has recently published a new book Cook Share Eat Vegan: Delicious plant-based recipes for Everyone.
See more of Áine Carlin’s recipes
Áine Carlin

Áine Carlin

Former film actress Áine is a vegan food and fashion blogger. Her cookbooks Keep It Vegan and The New Vegan offer a plethora of straightforward and delicious recipes for all occasions. She has recently published a new book Cook Share Eat Vegan: Delicious plant-based recipes for Everyone.
See more of Áine Carlin’s recipes

Ingredients

  • 600g green beans, trimmed
  • 3 tbsp olive oil
  • 4 large shallots
  • 250g button mushrooms, finely sliced
  • 1 sprig rosemary, leaves finely chopped
  • pinch cayenne pepper
  • 250ml soya or other dairy-free cream
  • 1 heaped tsp English mustard

Step by step

Get ahead
Prepare to the end of step 2 a few hours ahead.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Bring a large pan of water to the boil. Salt generously and add the green beans. Blanch for several minutes before draining into a colander. Rinse with ice-cold water and set aside until needed.
  2. In a small frying pan, heat 2 tablespoons of olive oil. Finely slice the shallots and add to the pan. Fry on a medium/high heat until crispy and golden. Set aside on kitchen paper until needed. Salt lightly.
  3. Meanwhile, heat the remaining oil in a large ovenproof casserole dish. Add the mushrooms to the pan. Season with salt and pepper and fry for several minutes until they begin to colour and exude their juices.
  4. Add the rosemary to the pan along with the cayenne pepper. Stir to coat and let the mushrooms cook for a few minutes longer before adding the green beans.
  5. Pour over the soya cream, add the mustard, season generously and let it come to a gentle simmer before clamping on the lid, then put in the oven for 15-20 minutes.
  6. Remove from the oven and stir to ensure the beans are covered in the creamy sauce.
  7. Sprinkle over the crispy shallots just before serving.

Chef quote
This twist on a retro American favourite is a super addition to the menu. If you prefer to keep the casserole a stove-top affair, let it simmer on a medium heat until the sauce thickens

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