American homestyle cooking: a delicious holiday classic!
Ingredients
- 1.2 kg fresh fine green beans (haricots verts)
- 5 slices bacon
- 1 can condensed beef consommé (about 300 ml)
- 225 g fresh mushrooms, sliced
- 1 can condensed cream of mushroom soup (about 300 g)
Method
- Cook the bacon. Fry the bacon in a frying pan over medium-high heat for about 8–10 minutes, until golden and crispy. Drain on kitchen paper, crumble and set aside. Keep a little of the bacon fat.
- Prepare the green beans. Wash the beans and trim the ends. Blanch them in boiling water for about 3–4 minutes, then rinse straight away under cold water. Drain well and spread them in a baking dish of about 23 × 33 cm.
- Add the beef consommé. Pour the consommé over the beans without adding extra water. Cover the dish and leave to marinate in the fridge for about 1 hour.
- Cook the mushrooms. Preheat the oven to 175 °C. Fry the mushrooms in a little of the reserved bacon fat for about 4–5 minutes, until soft.
- Add the mushroom soup. Stir the cream of mushroom soup into the mushrooms. Spread this over the green beans and gently mix everything together.
- Bake the casserole. Put the dish in the oven uncovered and bake for about 45 minutes, until the sauce is hot and creamy and the beans are tender.
- Serve. Take the dish out of the oven and scatter the crispy bacon over the top. Serve right away!
Brynn’s tips
Haricots verts are finer than regular green beans and give this casserole a more delicate texture. Blanch them briefly before they go in the oven so they don’t get too soft.
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