Green Bean and Mushroom Bake
Tender green beans in a creamy mushroom sauce topped with crispy fried onions. A classic American holiday side dish.
- Time
- 45 min
- Serving
- 252 kcal
- Ingredients
- ≈ $1.21
- Protein
- 8 g
Ingredients
- 1 Green beans (frozen)pack 400 g ≈ $1.70 120 g
- 2 Button mushrooms≈ $7.50 per kg 50 g
- 3 Onions≈ $1.60 per kg 40 g
- 4 Cream 10%pack 500 ml ≈ $2.40 40 ml
- 5 Butterpack 180 g ≈ $1.60 8 g
- 6 Wheat flour 4 g
- 7 Breadcrumbs 8 g
- 8 Sunflower oil 5 ml
- 9 Salt 1 g
- 10 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Blanch green1 beans for 4 minutes in salted water, drain, and rinse with cold water.
Slice half the onion3 into thin rings, coat in flour, and fry in oil until crispy—set aside on paper towels.
Chop mushrooms and sauté in butter2 with the remaining onion3 for 6 minutes; stir in 1 tablespoon flour, add cream4, and simmer until thickened. Season with salt and pepper.
Mix beans into the sauce and transfer to a baking dish.
Top with crushed crackers and crispy onions3, then bake at 375°F (190°C) for 15 minutes until golden.
Tips
- Why it works
- Blanch the beans for 4 minutes to soften them slightly without overcooking; they’ll finish cooking in the oven. Overblanching turns them mushy and grayish.
- Substitutions
- Use 50g oatmeal crushed instead of crackers for a gluten-free crunch. Replace cream with 40g Greek yogurt for a tangier, lighter sauce.
- Common mistakes
- If the sauce splits or looks oily after baking, you added the cream too hot. It should simmer gently until thickened, not boil.
- Storing and reheating
- Eat within 2 days; reheat covered in the microwave for 1 minute, stirring halfway. Freezing isn’t recommended. The onions lose crispness.
- Serve with
- Pair with roasted chicken thighs for a holiday dinner, or serve alongside grilled fish for a lighter vegetarian meal.
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