Casserole with Green Beans and Mushrooms

Recipe from Lily Moore
Casserole with Green Beans and Mushrooms
Cooking time: 40 min
Servings 6
This casserole is easy to prepare, and various spices give it a delicate flavor.


  • Green beans
    24,7 oz
  • Onion
    5,3 oz
  • Shallot
    8,8 oz
  • Mushrooms
    8,8 oz
  • Garlic
    1 clove
  • Sugar
    0,5 tsp
  • Pepper
    to taste
  • Butter
    2,5 oz
  • Bacon
    3 strips
  • Flour
    2,5 oz
  • Vegetable broth
    13,5 fl. oz
  • Cream
    6,7 fl. oz
  • Nutmeg
    0,2 tsp
  • Salt
    to taste
  • Rosemary
    0,3 oz
  • Ice cubes for blanching
    to taste
  • Savory
    0,3 oz
  • Vegetable oil
    1 tbsp

Nutrition facts per serving

  • Calories

    327 kcal

  • Protein

    10 g

  • Fat

    25 g

  • Carbohydrates

    16 g


  • Remove the green beans tail ends. Put half of the savory in a saucepan with salted water. Blanch the green beans for a couple of minutes and rinse in a bowl with ice water. Get the green beans out of water and set them aside.

  • After you wash the mushrooms, cut them into quarters. Finely cut the bacon and onion. Chop the garlic into slices. Then cut the shallots into thin rings.

  • Fry the bacon in the olive oil for about 5 minutes. Now add the onion and garlic. After 3 minutes add the mushrooms. Fry until the mushrooms stop releasing liquid. Add some flour and fry for about 4-6 minutes, stirring constantly. Deglaze with vegetable broth and add cream. Then add savory, rosemary, sugar and nutmeg. Simmer over high heat for about 7 minutes. Then add pepper and salt. After adding the spices, add the beans and fry for about 6 minutes.

  • Heat vegetable oil in a non-stick pan. Dip the shallot rings in flour and fry for a couple of minutes until crispy. Put the mixture in a casserole dish and put crispy shallots on the top. Enjoy your meal!


  • Drain the fried shallot rings with paper towels before topping the casserole with them.

Bon Appetit!

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