Green bean and mushroom casserole

Ingredients for 4 servings:

• 1 kg green beans (chopped beans)
• 400 g mushrooms
• 1 cup of sweet cream, approx. 200 ml
• 3 eggs, size L
• 300 g Parmesan
• 1 tbsp black pepper
• 1 tbsp salt
• Butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

First, cook the beans until tender, drain in a colander, and let cool. While the beans are cooling, chop the mushrooms into small pieces, about 0.5 to 1 cm. Sauté the mushrooms until crisp and season with salt and pepper. When the mushrooms lose their liquid, add the cream and reduce until creamy. In the meantime, grate or finely chop the Parmesan cheese. Preheat the oven to 180°C (top/bottom heat). Place the cooled beans in a large bowl. Once the mushrooms and cream are well reduced, let them cool slightly as well. Now add the mushrooms and cream sauce to the bowl. Add the Parmesan cheese. Add the eggs and mix everything carefully. Grease a casserole dish, preferably with butter. Empty the contents of the bowl into the casserole dish and press down lightly. Place the casserole in the oven and bake for about 30-40 minutes. Bratwurst with potato dumplings goes very well with this. Tip: If you like, you can also add about 100 g of smoked bacon when mixing