Green bean bake
A deliciously different way to cook green beans. Green beans are tossed in a creamy white sauce with mushrooms, topped with grated cheese and crushed crackers and then baked.
Ingredients
Serves: 6
- 30g butter
- 80g diced onion
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 100g diced fresh mushrooms
- 2 tablespoons plain flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fresh lemon juice
- 250ml soured cream
- 2 (400g) tins cut green beans, drained
- 120g grated Cheddar cheese
- 225g crushed buttery round crackers, such as Ritz's
- 4 tablespoons melted butter
Method
Prep:20min ›
Cook:30min ›
Ready in:50min
- Preheat an oven to 180 C / Gas 4.
- Melt 30g butter in a frying pan over medium heat. Cook and stir the onions, parsley and mushrooms in the melted butter until the onions are translucent and the mushrooms are giving off their juices, 7 to 10 minutes.
- Add the flour, salt, pepper and lemon juice; cook until the flour is slightly browned, 2 to 3 minutes. Stir the soured cream into the mixture. Mix the green beans into the mixture. Pour the green bean mixture into a 23cm square baking dish. Sprinkle the Cheddar cheese over the mixture. Stir the crackers and melted butter together in a small bowl until evenly mixed; spread evenly over the Cheddar cheese layer.
- Bake in the preheated oven until bubbly and brown, 20 to 30 minutes.
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Reviews & ratings
Average global rating:
(32)
Reviews in English (27)
A couple of notes to add to my recipe that didn't come through in the published version: When you are cooking the onions, parsley, and mushrooms, it should be a slow saute - without boiling. When you add the flour, salt, pepper and lemon juice, just cook for a couple of minutes to take the raw taste out of the flour (not until the flour is slightly browned). Lastly, for a larger group, just double all ingredients and use a 13x9 pan. It may take a little longer to heat through, but no other changes needed in the directions. Great for leftovers the next day - if you have any! - 02 May 2010 (Review from Allrecipes US | Canada)
I gave this recipe 4 stars because it was yummy, but called for WAY too much butter! The cracker crust was soggy and the butter pooled on the top of the dish. I actually used paper towels to sop up some of the pooled butter. So, delicious recipe, but if I make it again I will use very little butter in the topping, as the crackers are already buttery, and will brown without anything. - 18 Nov 2010 (Review from Allrecipes US | Canada)
This was a great change from the standard green bean casseroles I have had in the past. I added about 2 cups of mushrooms and a bit more lemon juice. Next time I am going to try fresh green beans and leave out the cheese. Yummy! - 05 Dec 2010 (Review from Allrecipes US | Canada)