Imagine a dish that transforms humble vegetables into a culinary masterpiece that will have your family and friends begging for seconds! This French Green Bean and Corn Vegetable Casserole is not just a side dish - it's a creamy, cheesy, crispy sensation that elevates ordinary ingredients into an extraordinary dining experience. With its golden breadcrumb topping and rich, comforting flavors, this recipe proves that vegetable dishes can be just as exciting and delectable as any meat-based meal.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 lb French green beans, trimmed
- 1 cup corn kernels
- 1 cup cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Wash the French green beans thoroughly and trim the ends. Cut them into 2-inch pieces for even cooking and consistent texture.
- Blanch the green beans in boiling salted water for 3-4 minutes until they are bright green and slightly tender. Immediately drain and plunge into ice water to stop the cooking process and preserve their vibrant color.
- In a large mixing bowl, combine the cream of mushroom soup, corn kernels, and half of the shredded cheddar cheese. Mix well to create a creamy base.
- Drain the green beans completely and pat them dry with paper towels to remove excess moisture.
- Gently fold the blanched green beans into the soup and corn mixture, ensuring they are evenly coated. Season with salt and freshly ground black pepper to taste.
- Transfer the vegetable mixture to the prepared baking dish, spreading it evenly to ensure uniform cooking.
- Sprinkle the remaining cheddar cheese over the top of the casserole, then evenly distribute the breadcrumbs to create a crispy golden topping.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the dish to set and makes it easier to portion.
- Serve hot as a delightful side dish or light vegetarian main course, garnished with fresh herbs if desired.
Tips
- Always blanch your green beans to maintain their vibrant color and crisp texture. The ice bath is crucial for stopping the cooking process.
- Pat your green beans completely dry before mixing to prevent a watery casserole.
- Use fresh corn kernels if possible, but high-quality frozen corn works wonderfully too.
- For extra flavor, consider adding a pinch of garlic powder or some dried thyme to the soup mixture.
- Let the casserole rest after baking to allow the ingredients to set and make serving easier.
- For a gluten-free version, substitute breadcrumbs with crushed gluten-free crackers or almond meal.
- Experiment with different cheese varieties like Gruyère or a sharp white cheddar for unique flavor profiles.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 10g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 35mg
