Campbell's Green Bean Casserole
GBC gets a Sizzle and Drizzle upgrade...complete with crispy pancetta, toasty shallots, and all held together by Campbell's classic Cream of Mushroom Soup.
1 lb trimmed green beans, blanched for 2 minutes then drained
5 oz diced smoked pancetta
5 banana shallots, finely sliced
4 garlic cloves, finely sliced
2 thyme sprigs, stalks removed
4 oz sliced mixed mushrooms
150 ml white wine
5 g dried porcini mushrooms, covered in 1/4 cup boiling water
1 10½ oz Campbell's Cream of Mushroom Soup
2 tbsp mascarpone
½ cup finely grated parmesan cheese (plus extra for topping)
5 oz sourdough, torn into ½ inch pieces
Sea salt and black pepper
Active Time: 25 minutes
Full Time: 1 hr 15 minutes
Pre-heat the oven to 350 F.
Heat 2 tbsp Sizzle in a large sauce pot on a medium high heat. Cook the pancetta for 3 minutes until golden and crispy.
Turn the heat down to medium and add in ½ the shallots, ½ the garlic, thyme and mixed mushrooms. Fry until soft, 3-4 minutes.
Finely chop the porcini mushrooms, add to the pan along with the stock they created.
Now add the white wine, Campbell's Cream of Mushroom soup, mascarpone, grated parmesan and ½ cup water. Stir until creamy.
Add in the green beans and stir to coat in the sauce.
Add 2-3 tbsp Sizzle to the torn sourdough along with sea salt and extra thyme. Toss together.
Pour the green beans and sauce into a baking dish then top with the bread crumbs and extra Parmesan. Bake in the oven for 30-40 minutes until golden on top.