Green bean casserole

• Produce

  • 797 g Chestnut button mushrooms
  • 3 tbsp French's crispy onions, finely ground
  • 3 tbsp French's crispy onions to top
  • 1189 2/3 g Green beans
  • 1 Yellow onion, large

• Canned Goods

  • 238 1/3 ml Vegetable stock

• Condiments

  • 1 tbsp French's yellow mustard
  • 1/2 tsp Soy sauce
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 2 heaped tbsp Plain flour
  • 1 Salt and freshly ground pepper to season

• Dairy

  • 6 tbsp Butter plus more to butter the dish, unsalted
  • 116 2/3 g Parmesan cheese, grated
  • 476 2/3 ml Whole milk

Found on supergoldenbakes.com

Description

Ingredients

• 6 tbsp unsalted butter plus more to butter the dish
• 600g | 1.3lbs green beans, trimmed
• 400g | 14oz chestnut button mushrooms, halved or quartered
• 1 large yellow onion, peeled and finely diced
• 240ml | 1 cup whole milk
• 120ml | ½ cup vegetable stock (I used Kallo stock cube)
• 2 heaped tbsp plain flour
• 1 tbsp French’s yellow mustard
• 1 tsp Worcestershire sauce
• ½ tsp soy sauce
• 60g | 2oz grated Parmesan cheese
• 3 tbsp French’s crispy onions, finely ground
• 3 tbsp French’s crispy onions to top
• salt and freshly ground pepper to season
• For the starter
• 25g | scant 1oz strong white bread flour
• 125ml | 4fl oz water
• Bread rolls
• 350g | 12oz strong white bread flour
• 125ml | 4fl oz whole milk
• 120g | 4oz tangzhong
• 2 tbsp sugar
• 60g | 2oz unsalted butter, very soft or melted plus more to grease the tin
• 2 tbsp skimmed milk powder (optional)
• 1 tbsp Frenchs Classic Yellow mustard
• 1 large egg
• 2 tsp garlic powder
• 1 tsp instant dried yeast (suitable for bread makers)
• 1 tsp salt
• ––––––
• 1 egg, lightly beaten to glaze
• 4 tbsp Frenchs crispy onions ground to a powder
• 2-3 tbsp grated Parmesan

Directions

• Blanch the green beans in boiling water for about 5 minutes then drain and plunge into a bowl of ice water until cooled. Drain and set aside.
• Preheat the oven to 190C (375F).
• Melt two tablespoons of the butter in a large skillet or frying pan. Sauté the onion until soft - 4-5 minutes.
• Add the mushrooms and cook, stirring often, for a further 8 minutes. Season with salt and pepper and transfer to an ovenproof baking dish.
• Add the remaining butter to the pan. Once butter melts, whisk in the flour to make a roux. Cook, stiring, for a couple of minutes.
• Gradually stir in the milk and vegetable stock, whisking until the the mixture thickens. Stir in the mustard, Worcestershire and soy sauce. Check the seasoning and adjust if necessary. Cool completely.
• Mix with the green beans and mushrooms, stirring thoroughly to combine.
• Sprinkle with the ground crispy onions and Parmesan.
• Cook, covered with foil, for about 50 minutes until bubbling.
• Uncover and cook for a further 10 minutes.
• Serve topped with crispy onions.
• Stand mixer method
• To make the tangzhong, put the flour and water in a small saucepan and stir over medium heat until the roux thickens. When the whisk leaves a trail of lines on the surface, it is ready. Put in a small bowl and place cling film directly on the surface to prevent a crust forming. Set aside to cool.
• Add the flour, sugar, salt, milk powder, and garlic powder to the mixing bowl.
• Make a well in the centre and add the starter, milk, egg and mustard.
• Start mixing using the dough hook and add the softened butter once the dough forms a ball.
• Keep mixing until the dough passes the windowpane test (stretch it in your hands – it should form a thin membrane that is see-through without tearing). This can take up to 15 minutes.
• Place the dough in a greased bowl, cover with clingfilm and prove for an hour or until doubled in size.
• Generously grease a tin or ceramic dish with butter.
• After the proving, tip the dough on a lightly floured worktop, knock it back and leave to stand for 5 minutes.
• Divide the dough into 9 equal portions. Roll each portion into a ball and place into the prepared tin . Cover with greased clingfilm and set aside for an hour or until doubled in size.
• Preheat oven to 180C (350F). Brush the bread rolls with the egg wash and sprinkle with the crispy onions and Parmesan.
• Bake for 25-30 minutes, covering with foil in the rolls are browning too quickly. Cool slightly before serving.