Green Bean Casserole

We had our annual Thanksgiving feast a few weekends ago, and all the usual suspects were served to our friends; nut roast, sweet potato casserole, mashed potato, corn on the cob, stuffing and of course green bean casserole.

Green bean casserole is a classic American Thanksgiving dish, which I had never heard of before meeting the American Vegetarian. She described it as green beans with mushroom sauce and fried onions. It didn't sound particularly appetising and when I looked on line to get some recipe ideas, the ones I found seemed even more unappetising (have a google yourself and you'll see what I mean). Recipes that entailed mixing canned cooked green beans with fried onions and milk before baking in the oven for 30 minutes!!!

So I thought I would create my own version of the classic American dish of green bean casserole. I think my version is good, and all who have tasted it have always asked for seconds....and thirds.

Ingredients (Serves 8)

600 grams of fresh green beans.
300 grams chestnut mushrooms.
1 can of condensed mushroom soup.
400 grams of crispy fried onions.
a good handful of fresh parsley; chopped.
a knob of butter.
salt & pepper.

Method

Wash, trim and cut the green beans in thirds, boil them for two minutes only in boiling water and then drain and place in iced water so they stop cooking, set aside. Next wipe the mushrooms clean with a cloth. Because mushrooms soak up water it is best not to wash them. Just wipe the mushrooms and then slice them. In a pan melt the butter and then add the mushrooms, and saute for about 5-10 minutes, until the mushrooms have released their juices and cooked. Instead of letting the water cook off, I just pour it away. Next add about 3/4 of the can of condensed mushroom soup, and mix well. Season with salt and pepper.

Add the parsley and the green beans to the mushroom mix and season and mix well. Add this mixture to an oven dish. I use one which is just under 2 inches deep. Cover with foil. Bake in a preheated oven for 40 minutes at 180 Celsius. Thirty minutes into the cooking time take the dish out and add the fried onions to the dish, recover with the foil and place back in the oven for the final 10 minutes. You don't want to add the onions at the beginning as they will burn. So adding them to the final 10 minutes of cooking is just fine.

I always prepare the dish early in the day so when the guests arrive all that is left to do is cover with foil and bake.

Serve with a thanksgiving meal or as a side dish to any other meal, any time of the year.