Cheesy Green Bean Casserole


  •  750 g green beans (black-eyed peas)
  • 1/4 cup unsalted butter
  • 1 onion (finely chopped)
  • 8 mushrooms (coarsely chopped)
  • 1/3 cup flour
  • 1 cup whipped cream
  • 1/2 cup unsalted chicken broth
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon soy sauce
  • 225 g fresh cheddar cheese (Grated)
  • 1 cup caramelized onion

Add salt to the boiled water in a large pot and boil the beans for 7-8 minutes until they remain slightly firm. Drain the boiled beans and rinse them with cold water and set them aside.

Melt the butter in a large pot over medium heat. After adding chopped onion and mushrooms, sauté for 5-7 minutes, stirring occasionally.

Sprinkle the flour over the mixture and fry together. Then add the cream while stirring.

Then add the chicken broth, mix and cook for about 6-7 more minutes to thicken and remove from the heat.

Add half of the grated cheddar cheese, salt, black pepper and soy sauce and mix again.

Then add boiled green beans, continue mixing and transfer them to a pre-oiled baking tray.

After sprinkling the remaining cheddar cheese on top, cover it with wax paper and bake it in a preheated oven at 180 degrees for 25 minutes.

At the end of the time, take it out of the oven and spread the caramelized onions on it. Bake in the oven for another 10 minutes and serve hot.

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