The Green Bean Casserole Stuffed with Mortadella and Smoked Mozzarella can be considered a complete meal, as it is rich and hearty. I guarantee you a truly unique taste.

Difficulty: Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 4 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

14 oz Green beans
3.5 oz Smoked mozzarella slices
5 oz Mortadella slices
1.4 oz Grated Parmigiano Reggiano
1.8 oz Breadcrumbs
2 Eggs
1 Onion (about 1.8 oz)
as needed Fine salt
as needed Olive oil
2 tbsp Grated Parmigiano Reggiano for sprinkling on top
1 tbsp Breadcrumbs for dusting the baking dish
as needed Spray butter (cake release spray)

Preparation

Clean the green beans, wash them, and blanch in salted water. Do not cook them completely, but drain them while they are still crunchy.
Finely chop the onion, take a large pan, put some oil and sauté the onion.
Add the green beans, salt if necessary, and cook for about 15 minutes. The green beans should be well-cooked.
Let the green beans cool slightly, then put them in a mixer.
Operate the mixer until you obtain a green bean puree.
Transfer the chopped green beans to a bowl, add the Parmigiano and mix with a spatula.
Now add the eggs and mix well into the mixture.
To make the dough firmer, add the breadcrumbs, and mix until the ingredients are well combined.
Spray some cake release spray and dust a rectangular baking dish for 4 servings measuring 8×6 inches with some breadcrumbs.
Spread half of the green bean mixture on the bottom and level it to make it all the same height.
With the mortadella slices, make the first layer, then overlap a layer of mozzarella slices and then mortadella again.
Cover everything with the remaining green bean mixture and sprinkle with plenty of grated Parmigiano.
Bake at 350°F for about 40 minutes.