KT Test 7 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(s)
Garlic, cloves
2 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
2 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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.
