- 400 g Trimmed Green beans
- 100 g Champignon mushrooms
- 20 g Green onions
- 2 tbsp Neatly chopped parsley
- 2 tbsp Olive oil
- 2 tbsp Flour
- 1 cup Milk
- 1 cup Chicken or vegetable stock
- Black pepper seasoning
- 1/2 cup Grade Vegan cheese or Colby
- 1/4 cup Bread crumbs
Making low carb simple
Get a big pan of hot water and boil (they'll be useful when you want to blanch the green beans).
Use the bake option to preheat your oven up to 190°C. Grease the 8-inch casserole dish ( which is pretty enough for 6 serves).
Trim off the end area of your green beans. Have the champignon mushroom drained.
Then wash the mushroom with water and drain again. Cut your mushroom into quartered sections. Nearly slice your parsley and spring onions.
Once the water you're boiling in the saucepan starts boiling, add and allow your green bean to cook for up to 3 minutes. You'll notice a tender and bright green color. Drain the green bean and then put in a bowl containing cold water to prevent it from cooking further.
Place your saucepan (medium size) on heat. Add your butter. Slice mushrooms, spring onion, and fry for up to 2 minutes.
Add the flour and stir for up to 2 minutes (let it cook while you continue to stir to avoid sticking it turning brown). Then carefully introduce the milk as you stir. Be sure that the sauce gets thicker as it splashes. Do the same with the stock.
Add parsley to the sauce when it thickens, then add black pepper as a seasoning.
Taste if you need to add more salt. You want your salt to have a light mushroom soup taste.
Have the green bean drained. Then move it to the casserole dish and mix it with the mushroom sauce. Then add the bread crumb and cheese as toppings.
Oven-bake for up to 15 minutes. Then grill the casserole's top for 4 minutes (it should turn golden). And boom, food is ready! Serve your Green Bean Casserole sprinkled with parsley and scallion leaves or spring onions for toppings.