Runner Bean Casserole

runner bean casserole

Ingredients for Runner Bean Casserole:

  • 500 g (1 lb) runner beans
  • 125 g (4 oz) button mushrooms
  • 50g (2 oz) butter
  • 150 ml (5 fl. oz) soured cream
  • Salt and pepper to taste
  • 2 tablespoons finely chopped parsley
  • 50 g (2 oz) fresh white breadcrumbs

Method for Runner Bean Casserole:

  1. Prepare the beans and slice into 25 mm (1″) pieces. Cook in boiling salted water for 5 minutes, drain thoroughly in a colander.
  2. Whilst the beans are cooking, prepare the mushrooms. Clean and slice thickly then fry for a couple of minutes in butter.
  3. Mix the beans and mushrooms in a bowl .
  4. Season the soured cream and fold in the chopped parsley then spoon this mixture over the mixed runner beans and mushrooms then mix thoroughly.
  5. Next pour the mixture into a buttered oven dish, fry the breadcrumbs in butter until they have absorbed the butter and  spread over the mixture.
  6. Bake in the oven for 20 minutes at gas mark 4 or 180C

Recipe Notes:

This recipe provides a light vegetarian meal on its own or can be served with sausages, bacon etc.

Serves 4.

Posted in Vegetable Recipes, Vegetarian Recipes, Casseroles and Stews, Green Beans, All Recipes, Mushrooms
2 comments on “Runner Bean Casserole
  1. Amanda Steele says:

    This is such a wonderful recipe and has had the whole family sorry that the runner bean crop has come to and end

  2. Eleanor says:

    Can the bean and mushroom mixture be frozen for future casseroles?

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