The internet informs me that Green Bean & Stuffing Casserole is a “classic Thanksgiving side dish”, which makes me a little late to this party.
But, whatever. I’m sure it’d go down well at Christmas too (seriously, how do you Americans do two Christmas-style dinners in one month? My belly hurts just thinking about it).
If you can, use fresh herbs for this – at the risk of sounding like a pretentious foodie you can really taste the difference.
I haven’t quite fixed on my sides for our Chrimbo dinner yet (it’s a very serious, hotly-debated issue in our house) but this makes the shortlist.
Green Bean & Stuffing Casserole (serves 2-3/makes about 2 cups)
- 2 oz french-style green beans
- 1/2 cup sliced almonds
- 1/2 small, white onion, finely chopped
- 1 clove garlic, minced
- 1/4 cup butter
- 1 tbsp parsley, roughly chopped
- 1 tsp dried thyme
- 1 tbsp sage leaves, roughly chopped
- 2 basil leaves, chopped
- 1/2 cup cheddar cheese
- Using a small food processor grind the almonds to a rough crumb. Pour into a mixing bowl and season well.
- Melt the butter in a saucepan and add the onion and garlic. Cook over a low heat until the onion colours then add the herbs and cook for another minute. Remove from heat.
- Pour the butter, onion, herbs and garlic into the almonds and stir. It should come together as a kind of paste.
- In a saucepan (which should still have a bit of residual grease) saute the green beans until tender.
- Stir the beans into the stuffing then spoon into a casserole dish and top with cheese.
- Bake at 400 for 15 minutes until the cheese browns.
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