Green bean casserole

18 Nov

This Thanksgiving favourite is creamy and comforting.

Serves 6-8

1kg (2 lb) green beans, topped and tailed
4 rashers bacon, roughly sliced
1 medium onion, diced
3 cloves garlic, crushed
4 tbsp butter
4 tbsp plain flour
550 ml (2 1/2 cups) full-fat milk
120ml (1/2 cup) single cream
100g (1 cup) cheddar cheese, grated
100 g (1 cup) breadcrumbs
Pinch of cayenne
Salt and pepper


Blanch the green beans by dropping them in boiling salted water for 2-3 minutes, then removing and plunging into a bowl of iced water. Drain and put to one side.

In a large pan over a medium heat, melt the butter and fry the bacon, onion and garlic for 5 minutes, until the onion starts to soften and the bacon is cooked. Sprinkle the flour in and stir until the flour is absorbed. Cook for 2 minutes to get rid of the raw flour taste. Add the milk slowly, whisking all the time to avoid lumps. Add the cream once all the milk is added.

Remove from the heat, season to taste and add the cayenne before stirring in the grated cheese. Add the green beans, covering each one with the sauce. Transfer to a large ovenproof dish and top with breadcrumbs. Bake at 180º C (350º F) until warmed through and breadcrumbs are crispy, about 25 minutes.

Photo: Rawrz


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