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.