Creamy Stovetop Green Bean Casserole
with Mushrooms and Crispy Shallots
This nostalgic dish gets a HF makeover! Tender-crisp green beans are served in a luscious mixed mushroom sauce and topped with crispy shallots. This creamy side is sure to become your new holiday go-to!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Green Beans
200 g
Mixed Mushrooms
237 mL
Cream
(Contains Milk)
2 unit
Garlic, cloves
2 unit
Vegetable Broth Concentrate
2 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
2 tbsp
Unsalted Butter
(Contains Milk)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Start once carrots and beets are finished! Add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat. Meanwhile, trim green beans, then cut into 1-inch pieces. Add green beans to the boiling water. Cook, stirring occasionally, until tender-crisp, 4-5 min. Reserve 1/4 cup cooking water, then drain green beans.
Meanwhile, roughly chop mushrooms. Peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter, then swirl the pan until melted, 30 sec. Add mushrooms and garlic. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper, to taste.
Reduce heat to medium, then add broth concentrates, 2 cartons cream, green beans, reserved cooking water and Cream Sauce Spice Blend to the pan with mushrooms. Stir to combine. Simmer, stirring often, until sauce thickens slightly and green beans are tender, 3-4 min. Season with salt and pepper, to taste.
Transfer green bean casserole to a serving dish, then cover to keep warm. Sprinkle crispy shallots over top before serving.
