#winterdishes

Ideal for holiday dinners or get-togethers with family, this traditional and cozy green bean casserole features a crispy fried onion topping and a creamy mushroom sauce.

Ingredients: 2 lbs fresh green beans, trimmed and halved. 1 can 10.5 oz cream of mushroom soup. 1 cup milk. 1/2 cup grated Parmesan cheese. 1/2 cup crispy fried onions. 1 teaspoon garlic powder. 1/2 teaspoon black pepper. 1/2 teaspoon onion powder. 1/2 teaspoon dried thyme. 1/2 teaspoon paprika. Salt to taste.

Instructions: Set the oven temperature to 175C 350F. After five minutes of boiling in salted water, remove and set aside the green beans. Cream of mushroom soup, milk, Parmesan cheese, dried thyme, black pepper, and onion powder should all be combined in a mixing bowl. Blend thoroughly. Once the mushroom soup mixture is evenly distributed throughout the cooked green beans, fold them in. Place the green bean mixture in a baking dish that has been oiled. Add some crispy fried onions and then paprika powder on top. Bake for 25 to 30 minutes, or until the casserole is bubbly and hot, in a preheated oven. Before serving, take it out of the oven and give it some time to rest. If desired, garnish with extra crispy fried onions prior to serving. Savor the flavorful Green Bean Casserole!

Prep Time: 20 minutes

Cook Time: 30 minutes

We've been serving this dish at The Station Hotel for quite some time, it's a reliable old favourite for many of our regulars. A few recipe requests have been rolling in lately, so we thought it was about time we shared it with you all! It's a delicious dinner and one we'd definitely recommend adding into your cooking repertoire. 

Serves 4

Ingredients

1500g beef mince

2 Brown onions

3 Carrots

4 Sticks celery

3 Cloves garlic

2 Tsp Tomato paste

400g tinned chopped tomatoes

200ml chicken or beef stock

2 Bay leaves

3 tsp Paprika

3 tsp Ground cumin

3 tsp Ground coriander

1 tsp Cayenne pepper

Salt and pepper to taste

500g dry penne

200g ricotta

Zest of one lemon

100g shredded parmesan

Rocket

Radicchio  

Method

Finely dice (brunoise) carrots, celery, onion and Crush garlic and set aside.

In a large saucepan brown off mince.

Once mince is coloured pour into a colander and allow to drain.

Return clean sauce pan back to a medium heat and add crushed garlic followed by brunoise vegetables.

Cook vegetables (without colouring) until they start to soften, add tomato paste and spices to the pot, stir in well.

Return mince, add chopped tomatoes and stock, continue cooking until tomatoes have broken down.

Add bay leaves bring to the simmer stirring occasionally until bolognaise in thick and rich, correct the seasoning to taste.

While bolognaise is cooking marinate your ricotta by adding salt, cracked pepper, lemon zest, extra virgin olive oil and mixed together.

Bring a large pot of salted water to the boil and cook your penne until “al dente” firm to the bite.

Strain penne in a colander and add to your bolognaise.

Add a large knob of cold butter to the pan and gently stir the bolognaise ensuring that it coated the pasta.