Add Preferred SourceThis curried green bean casserole is a delightful fusion of traditional American comfort food and the vibrant flavors of Indian cuisine. It has everything you love about the classic dish but with an added rustic touch of curry spices and cheese!
This dish merges the best of both worlds – the comfort of the familiar and the boldness of Indian spices. Curry green bean casserole is a perfect addition to your holiday dinner or when you want to enjoy a comforting Indian dish on a busy weeknight.
Why you will love this recipe?
- This recipe combines the familiar comfort of green bean casserole with the zing of Indian curry spices, creating a tasty and unique flavor.
- This curry green bean casserole is sure to stand out in your holiday feast, impressing guests with its unexpected yet delightful flavors.
- The use of cheese in this recipe not only contributes to a deliciously creamy texture but also forms a golden crust, adding an extra dimension to every serving.
Ingredients
Green Beans: I am using fresh green beans in my recipe, which can be replaced with canned beans. For this recipe, you will need 4 cups of canned beans (2 cans weighing 14.5 oz each).
Mushroom soup: I am using canned cream of mushroom soup for this casserole.
Spices: Curry powder is the only spice we need. Use store-bought or homemade curry powder.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Expert Tips
While canned or frozen green beans can be used, fresh green beans will give the right texture and taste for this recipe. If using canned or frozen beans, make sure to thaw (if frozen) and drain them thoroughly to prevent excess moisture in the casserole.
I am blanching the beans for 5 minutes, which gives a tender-crisp texture. If you want well-cooked beans, blanch them for 7 minutes instead. Also, it is important to plunge the beans into ice water immediately after blanching to stop the cooking process and preserve their green color.
Incorporating shredded cheese, such as cheddar or Parmesan, to add a delightful richness and creaminess to the casserole. The cheese also contributes a subtle savory flavor that complements the curry spices. Do not skip it!
Serving Suggestion
As a side dish: This curry green bean casserole complements an Indian-inspired Thanksgiving meal when paired with tandoori turkey steak, masala mashed potatoes, and Indian-style stuffing called bread upma. It can also be paired with lamb curry to balance its richness with the hearty flavors of the curry.
As a main dish: Serve the curried green bean casserole as a hearty main course alongside a simple salad or as a vegetarian centerpiece for your meal. Pair the casserole with a bed of cooked basmati rice, brown rice, or quinoa to create a more substantial and filling meal. You can also pair it with roasted vegetables like curried sweet potatoes, roasted pumpkin, or masala roasted cauliflower.
Recipe FAQs
Fresh and tender green beans are best for their vibrant color, crisp texture, and flavor. However, frozen green beans can also be used if fresh ones are unavailable. Just ensure they are thawed and well-drained before cooking.
Ensure that you thoroughly thaw and drain canned or frozen green beans to prevent excess moisture in the casserole.
Yes, you can assemble the curry green bean casserole a day in advance and refrigerate it. Bake it just before serving to ensure the best texture and flavor.
This casserole will keep in the refrigerator for up to 3 days. Reheat it in the oven until it is heated through.
To make curried vegan green bean casserole, replace whole milk with coconut milk, cheese with nutritional yeast (or vegan cheese), and make sure the canned cream of mushroom soup is vegan.
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Recipe card
Curried Green Bean Casserole
Equipment
Ingredients
- 1½ lb green beans trimmed and halved
- 10½ oz cream of mushroom soup
- ½ cup milk
- 2 tablespoon curry powder (use store-bought or homemade curry powder)
- 1½ cups cheddar cheese shredded, (divided)
- 1½ cups fried onions (divided)
- ½ teaspoon salt (adjust as per taste)
- ½ teaspoon pepper
Instructions
Prep the green beans:
- Prepare an ice bath and set it aside.
- Boil a large pot of water and add the green beans. Cook them for 5 minutes.
- Strain the green beans and transfer them to the ice bath until completely cooled. Drain the water and pat dry them gently.
Assemble and bake:
- Preheat oven to 350 F (180 C).
- Combine cooked green beans with mushroom soup, milk, curry powder, black pepper, salt, one cup of crispy onions, and one cup of cheese in a casserole dish.
- Bake for 15 minutes or until the onions are crispy and golden.
- Remove from oven and give it a good mix. Top with remaining onions and cheese. Return to the oven for another 10 minutes or until golden.
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