Green bean casserole
Baked green beans in a mushroom cream sauce with a breadcrumb topping.
- Number of servings
- 2
Nutrients
For entire dish
Some ingredients do not have a confirmed nutrition measurement basis.
- Calories
- 463 kcal
- Protein
- 9.6 g
- Carbohydrates
- 32.3 g
- Fat
- 35.2 g
- Fiber
- 7.3 g
Per serving
- Calories
- 232 kcal
- Protein
- 4.8 g
- Carbohydrates
- 16.2 g
- Fat
- 17.6 g
- Fiber
- 3.7 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 412.2 mcg
- C
- 24.9 mg
- D
- 0.5 mcg
- E
- 0.3 mg
- K
- 79 mcg
- B9
- 7.6 mcg
- B12
- 0.1 mcg
- Fe
- 0.8 mg
Ingredients
- Green beans — 180 g
- Champignon — 80 g
- Heavy cream — 60 g
- Onion — 40 g
- Breadcrumbs — 15 g
- Butter — 15 g
- Table salt — 1 g
- Black pepper — 1 g
Cooking instructions
- Preheat the oven to 180°C.
- Trim the green beans, slice the mushrooms and dice the onion.
- Boil the green beans for 5 minutes then drain.
- Melt the butter in a skillet and fry the onion and mushrooms for 6 minutes.
- Pour in the cream, salt and black pepper and simmer for 3 minutes.
- Mix the beans with the sauce in a baking dish and scatter the breadcrumbs on top.
- Bake for 15 minutes until the top turns golden.
- Serve hot.