December 07, 2006
Mushroom & Green Bean Casserole
It was 6F outside and I was freezing by the time I reached home. After I warmed myself up with some ginger tea and aloo bhujia, I wanted something warm and fresh for dinner. As you have probably seen, my midweek dinners are quick, easy and hearty.
I searched my fridge and pantry and saw I had all the ingredients for a bean and mushroom casserole. I chopped the veggies, fried the onions, and toasted a chapati to top the casserole, heated the oven and my dinner was ready in an hour along with a toasty kitchen. Double benefits of baked dinner on a cold evening! And the chapati topping was a real discovery. The chapati bits soaked all the creamy sauce and was delicious.
1 lb green beans - chopped to bite-size pieces & boiled
1 lb baby portabella mushrooms - chopped
1 can - cream of mushroom soup
2/3 cup - milk
1 tspoon butter
1tbspoon red table wine
2 cloves garlic - minced
1 chapati- toasted in oven for 15-20 min
1 onion - sliced thinly and fried
salt and pepper to taste
Heat the oven to 350deg F.
Mix everything in a baking dish.
Break the toasted chapati and fried onions on top.
Bake at 350 deg F for 35 min. Take the casserole out and let it cool. Serve warm. The second plate in the picture belongs to Aswin who insists on eating everything with ketchup, whether it is scrambled eggs or casserole! This is our midweek dinner.