Ingredients:
~500g green beans, washed and trimmed (you can chop them into smaller pieces if desired)
2 small shallots, thinly sliced
2 cups (~240g) thinly sliced mushrooms
1 tsp oil or butter
1 ½ tbsp cornflour
½ cup chicken stock (or vegetable stock)
½ cup milk of your choice
2 tbsp parmesan cheese (optional but recommended)
2-3 tbsp crispy fried shallots (optional but recommended – find these in the Asian section of your supermarket)
Method:
- Preheat your oven to 190C. Get out a medium sized baking dish and set aside.
- Wash and trim your green beans (chopping into smaller pieces if desired) and set aside.
- In a medium sized non-stick saucepan, add your shallots, mushrooms and oil/butter and cook over a medium heat until your mushrooms and shallots have softened and cooked through.
- Add your cornflour and cook whilst stirring for about 1 minute.
- Gradually add your stock, whilst stirring, to ensure everything is smooth and incorporated.
- Add in your milk and parmesan cheese (if using), stirring to combine and seasoning to taste. Cook for 1-2 minutes or until your mix starts to thicken.
- Mix in your green beans and turn off the heat.
- Pour your green bean mixture into your baking dish.
- If using, sprinkle the crispy fried shallots over your green bean mix and cover the baking dish with foil.
- Bake your green bean casserole for 15 minutes before removing and baking for another 5-10 minutes, just until your topping is crunchy and your beans are tender.
- Serve hot and enjoy!
Recipe submitted by Kristy Sayer of Southern in Law