The Soft and Cheesy Green Bean Casserole can truly be considered a complete dish. Very easy to prepare, it is also suitable for those less experienced in the kitchen, because after prepping the green beans, the hard work is done. Whenever I can, I make a few extra and freeze them, ready to put directly in the oven without defrosting. My only advice is to make the casserole according to your family’s needs to avoid waste. In case you need more, just take out an extra one. This time of year, I make them in various flavors because spring is so abundant that I can’t resist. Try it with agretti, asparagus, carrots, anything you like.
I am very attached to this recipe because it is part of a personal collection of recipes, gathered in a container gifted to me many years ago by a dear friend, Maria, who is no longer with us. I believe the time has come to dedicate it to my readers by publishing the entire collection.
If you like green beans, don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 14 oz cleaned green beans
- 4.5 oz fontina or melting cheese
- 4 eggs
- 2 oz grated parmesan cheese
- 3.5 oz ricotta
- 3.5 oz stracchino
- 3.5 oz whole yogurt
- to taste salt and pepper
- 1 bunch fresh basil
- 2 tbsps extra virgin olive oil
- to taste breadcrumbs
Tools
- Cake Pan 6-7 inches in diameter
- Pot
- Pan non-stick
- Bowl
Preparation
Remove only the stem from the green beans, soak them as you clean them, and then rinse them under running water. Boil them for about ten minutes in boiling water so that they remain crunchy, then drain.
Pour the extra virgin olive oil into a non-stick pan, and when it’s hot, add the green beans. Adjust the salt and, keeping a high flame, sauté them for a few minutes, about 5.
Pour the ricotta, stracchino, and eggs into a large bowl and mix the ingredients well.
At this point, also add the grated parmesan cheese, salt, and pepper, and continue mixing.
Finally, add the torn basil leaves, yogurt, and mix everything to form a sort of cream.
Now add the green beans and the fontina cheese previously cut into small pieces.
Brush a 6-7 inch diameter cake pan with a little extra virgin olive oil and sprinkle it with breadcrumbs. At this point, pour all the prepared mixture into it.
Sprinkle the top of the casserole with more breadcrumbs, a drizzle of oil, and bake in a preheated oven at 350°F, cooking for about 30 minutes or until the surface is nicely golden.
Serve our Green Bean Casserole hot, but it’s also quite nice at room temperature.
Tips and Storage:
Don’t like green beans? No worries, use whatever you prefer: artichokes, peas, asparagus…anything that’s in season will work well for your casserole.
You can store the casserole in the refrigerator, then heat it up for several days, but in an airtight container.
If needed, you can also freeze it raw, then cook it directly in the oven (it will require more cooking time), or let it thaw in the refrigerator.
