Green Bean & Stuffing Casserole

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it’s pretty rich so this small dish fed three easily

The internet informs me that Green Bean & Stuffing Casserole is a “classic Thanksgiving side dish”, which makes me a little late to this party.

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why is stuffing just a holiday thing? We should be stuffing animals all year round!

But, whatever. I’m sure it’d go down well at Christmas too (seriously, how do you Americans do two Christmas-style dinners in one month? My belly hurts just thinking about it).

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nutty and herby

If you can, use fresh herbs for this – at the risk of sounding like a pretentious foodie you can really taste the difference.

I haven’t quite fixed on my sides for our Chrimbo dinner yet (it’s a very serious, hotly-debated issue in our house) but this makes the shortlist.

Green Bean & Stuffing Casserole (serves 2-3/makes about 2 cups)

  • 2 oz french-style green beans
  • 1/2 cup sliced almonds
  • 1/2 small, white onion, finely chopped
  • 1 clove garlic, minced
  • 1/4 cup butter
  • 1 tbsp parsley, roughly chopped
  • 1 tsp dried thyme
  • 1 tbsp sage leaves, roughly chopped
  • 2 basil leaves, chopped
  • 1/2 cup cheddar cheese
  1. Using a small food processor grind the almonds to a rough crumb. Pour into a mixing bowl and season well.
  2. Melt the butter in a saucepan and add the onion and garlic. Cook over a low heat until the onion colours then add the herbs and cook for another minute. Remove from heat.
  3. Pour the butter, onion, herbs and garlic into the almonds and stir. It should come together as a kind of paste.
  4. In a saucepan (which should still have a bit of residual grease) saute the green beans until tender.
  5. Stir the beans into the stuffing then spoon into a casserole dish and top with cheese.
  6. Bake at 400 for 15 minutes until the cheese browns.

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