The green bean and potato casserole – light recipe is a simple and light dish. A delicate bake with boiled potatoes, boiled green beans, grated cheese, breadcrumbs, and eggs. Ideal to serve as an appetizer, even in practical individual portions, side dish, or main course accompanied by some vegetables.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 1 Person
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: Spring, Summer
Ingredients
- 3.5 oz potatoes (peeled)
- 2.8 oz green beans
- 1 egg
- 1 tsp grated Grana Padano
- to taste breadcrumbs
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- 2 Pots
- Colander
- Knife
- Cutting Board
- Bowl
- Potato Masher
- Spoon
- Cocotte
Preparation
To prepare the green bean and potato casserole – light recipe…
Trim the fresh green beans, wash them and cut them into pieces, then peel the potatoes, wash them and cut them into not too small pieces.
Fill the first pot with cold water and bring to a boil, when boiling add the green beans and cook them for 10/15 minutes. Meanwhile, in the second pot, immerse the potatoes directly into cold water and bring to a boil, then cook them for 15/20 minutes. Check the doneness of both by piercing them with a fork.
After the cooking time for both the green beans and the potatoes, drain them well. First, place the boiled potatoes in the bowl, mashing them with a fork, then add the green beans, the egg, the grated Grana Padano, salt, and pepper.
Mix the mixture well and transfer it into a greased cocotte, sprinkling some breadcrumbs on the bottom. Bake the casserole in a preheated oven at 392°F and cook in a fan mode for 30 minutes. Serve it hot.
