My kitchen and pantry is always stocked up. That’s because I like to be able to whip up just anything at a moment’s notice. I also enjoy learning as well as creating new dishes. However, I once made a delicious cheat! It is not something I am always proud of but I was excited that day because I did not have mushrooms. I made a cheat version of Green Bean Casserole!
a handful of Shallots, peeled and thinly sliced into rings
1/4 cup All Purpose Flour
250 g Green Beans, trimmed and cut into pinky lengths
150 g Cream of Mushroom Soup
a dash of milk
Preheat the oven to 220˚C. Heat oil in a skillet on medium heat. Line a large plate with paper towel. Toss together the shallots with flour and evenly coat them. Shake off excess flour and in batches, fry them till nicely golden and crisp, not burnt. Adjust heat if needed. Once crisp and golden, remove and place them on lined plate. Continue with the rest of the shallots till done. Set aside.
Next, boil a pot of salted water and cook the green beans till tender yet crisp for approximately 6 minutes. Drain and rinse with cold water to stop the cooking process. Then, pat dry.
Now, place the cream of mushroom soup and milk in a large pot big enough to add the beans later. Using a wooden spatula, mix them well to a nice and smooth mixture over low heat. Then, remove from heat and add in the green beans. Toss them together and coat them well. Next, place into a casserole dish and into the oven. Bake for about 15 minutes till bubbling around the edges and top it off with fried shallots before serving.
I had served this with my Sage Roasted Chicken but of course, you can have it with anything else you prefer! This recipe along with the chicken is perfect for 4. However, with no leftovers for sure!