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🍽️ Creamy Mushroom and Bean Casserole with Crispy Topping

340 kcal · 30 min · 4 servings

Ingredients

• 3 stale rolls (or breadcrumbs)
• 100 g ribbon noodles (cooked and cut into small pieces)
• 1 clove garlic (mashed)
• 600 g green beans
• 350 g mushrooms
• 2 shallots (finely chopped)
• 1 tbsp ghee
• 100 ml vegetable stock
• 3 tbsp crème fraîche
• salt
• pepper (freshly ground)
• nutmeg (freshly grated)
• 0.5 tsp porcini powder

Instructions

1. 1. Preheat the oven to 250 degrees.
2. 2. Wash the beans and trim off the hard ends.
3. 3. Cut the beans into pieces that are 2 to 3 centimeters long.
4. 4. Blanch the beans in salted boiling water for 7 to 8 minutes (blanching means cooking briefly in boiling water).
5. 5. Clean the mushrooms and slice them thinly.
6. 6. Heat the ghee in a pan.
7. 7. Gently sauté the shallot in the hot fat.
8. 8. Add the mushrooms and fry them over medium heat.
9. 9. Stir the porcini powder into the mushrooms.
10. 10. Pour in the stock and bring the mixture to a brief boil.
11. 11. Stir in the crème fraîche.
12. 12. Simmer the liquid until about two-thirds of it has evaporated.
13. 13. Add the prepared beans to the mushroom mixture.
14. 14. Season everything with salt, pepper, and nutmeg.
15. 15. Transfer the mixture to a baking dish.
16. 16. Grate the bread rolls into fine crumbs.
17. 17. Mix the bread crumbs with the garlic.
18. 18. Toss the ribbon noodles in the garlic and crumb mixture.
19. 19. Season the noodles with salt and pepper.
20. 20. Spread the noodle mixture evenly over the vegetables in the dish.
21. 21. Place the dish in the hot oven.
22. 22. Bake the casserole for 20 to 25 minutes until golden brown.

Nutrition per serving

• kcal: 340
• Protein: 15 g · Fett/Fat: 9 g · Carbs: 48 g