Green bean casserole

Ingredients for 4 servings:

• 7 m.-sized potatoes
• 2 tbsp germ oil for frying
• 1 onion(s)
• 2 tbsp butter
• 200 g beans, green
• n. B. water
• 200 g tomatoes
• 3 tsp savory, dried
• salt and pepper
• 150 g cheese (Edam), grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegetarian good

Peel the potatoes and cut into small cubes. Cook in the germ oil in a covered pan for about 25 minutes, turning occasionally (they can be added at about the same time as the beans). Wash and trim the green beans and break them into small pieces. Cut the tomatoes into small cubes, as well as the onions. Sauté the onions in butter, then add the beans and 2 teaspoons of savory and sauté for about 5 minutes. Then add water just enough to cover the beans. Cover and simmer for about 15 minutes, then add the tomatoes and cook for another 10 minutes. Season with salt and pepper to taste. Important: The beans should be soft. If they aren’t, simply let them stand on the stovetop a little longer. Preheat the oven to 180°C. Grease a casserole dish with a little oil, add the potatoes, and season with the remaining savory, salt, and pepper, and mix to combine. Then add the beans and tomatoes and mix everything together. You can also use some of the water. Ideally, it should be cooked to the point where only a little remains. Be careful not to make the casserole too soupy! Top with the grated cheese and place it in the oven. Cook for about 10 minutes, then set to grill until the cheese has melted nicely and turned slightly brown.