Step 1

Place a large saucepan of hot water on to boil (you’ll use this to blanch your green beans).

Step 2

Preheat the oven to 190ºC (375ºF) bake function and grease a 20 cm (8 inch) square casserole dish (this size dish makes 6 serves).

Step 3

Trim the ends off the green beans. Drain the canned champignon mushroom, rinse the mushrooms under running water, then drain again. Slice the mushrooms into quarters. Finely slice the spring onion/scallion leaves and fresh parsley.

Step 4

Once the water in the saucepan is boiling, add the green beans and allow to cook for 3 minutes. They should go bright green and be just tender. Drain the green beans and immediately place in a bowl of super cold water - this will stop them from cooking any further.

Step 5

Place a medium saucepan over medium heat. Add the dairy free spread or butter and fry the sliced mushrooms and spring onion/scallions for 2 minutes. Stir through the flour and allow to cook for 1 minute (keep stirring so it doesn’t stick or brown). Then slowly start to stir in the milk. Let the sauce thicken with each splash. Repeat this process with the stock. Once the sauce is thick, add the parsley and season generously with black pepper. Taste and add a little bit of salt if needed. You want this sauce to taste like a light and creamy mushroom soup.

Step 6

Drain the green beans and transfer them to the casserole dish. Mix through the creamy mushroom sauce. Then top with grated cheese and bread crumbs.

Step 7

Bake in the oven for 15 minutes, then grill/broil the top of the casserole under the oven grill for 3 to 4 minutes until golden.Serve this low FODMAP green bean casserole hot with an extra sprinkle of fresh parsley and spring onion/scallion leaves on top.