Recipe: green bean casserole

In the United States, green bean casserole is a must-have dish at family gatherings, especially for Thanksgiving and Christmas. This recipe, adapted with healthy extra virgin olive oil from Spain, retains the essence of the classic dish while adding a Mediterranean touch that enhances its flavor. Perfect as a side dish for roasted meats or as a light main course.

How to make green bean casserole

1. Boil the green beans in salted water for 5 minutes. Drain and cool them in ice water to stop the cooking process. Set aside.
2. In a large skillet, heat the 2 tablespoons of olive oil from Spain and sauté the onion and garlic until golden.
3. Add the mushrooms and cook until they release their liquid.
4. Sprinkle the flour over the mushrooms and stir well. Gradually add the broth and milk, whisking constantly, until you have a thick, creamy sauce. Add salt and pepper if desired.
5. Preheat your oven to 356 ºF (180 °C).
6. Combine the green beans with the sauce and transfer them to a baking dish.
7. In a separate bowl, mix the breadcrumbs with the 1/4 cup of extra virgin olive oil from Spain. Sprinkle this mixture over the green beans.
8. Bake for 20 minutes.
9. Garnish with crispy fried onions before serving, if desired.

This green bean casserole made with extra virgin olive oil from Spain is a delicious way to combine American tradition with the benefits of this Mediterranean product.