Green bean casserole with mushrooms

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Cooking time: 1 hour

Servings 1

Make this easy green bean and mushroom casserole as a veggie side to accompany a main course. You could add cheese to the white sauce if you fancy. Just try it!

Butter

cups
Olive oil

2 tbsp.
Button mushrooms, sliced

1 cups
Green beans, trimmed

2 cups
Flour

cups
Milk

19 fl. oz
Crispy onions

cups

Calories

311 kcal
Protein

9 g
Fat

21 g
Carbohydrates

19 g

Heat the butter and the oil in a large pan and fry the mushrooms for 10-15 mins until golden. Stir in the green beans and cook for another 3-4 mins until the beans turn bright green. Scoop out the veg onto a plate.
Heat the oven to 350 F. Melt the remaining butter in the pan until foaming. Remove from the heat briefly and sprinkle over the flour, stirring into the butter to make a golden brown paste. Return to the heat and add the milk, a splash at a time, continually stirring until all the milk has been added, and you get a smooth, thick white sauce. Season well. Stir the beans and mushrooms into the white sauce, and spoon into a medium ovenproof dish.
Scatter over the crispy onions, then bake for 20-30 mins until bubbling and golden, covering if the onions brown too quickly.