Main content

Green Bean Casserole

Stephen Chisholm's Bean Casserole And Sweet Potato And Marshmallow Pudding

1x400g can cream of mushroom soup

125ml milk

1 tsp soy sauce

1/4 tsp black pepper

500g green beans

1 spring onion, sliced

80g French fried onions


Preheat oven to 195°C /175°C. Combine all ingredients, reserving the fried onions and transfer to a casserole dish. Bake for 25-30 mins adding the remaining fried onions for the final 5 minutes.

Sweet Potato and marshmallow pudding

1kg sweet potato, peeled and cubed

1x410g can evaporated milk

175g light brown sugar

2 eggs

2 tsp cinnamon

1 tsp nutmeg

½ tsp ginger

½ tsp allspice

½ tsp salt

40g melted butter

100g marshmallows


1. Heat the oven to 220°C/200°C fan. Roast the sweet potato until soft and tender. Transfer to a bowl to cool.

2. Reduce the oven to 180°C /160°C fan. When the potatoes are cool combine all remaining ingredients except the butter and marshmallows until smooth. Pour into a 9 inch casserole dish or cake tin and pour over the melted butter. Bake for 40-55 mins or until just set and golden.

3. Sprinkle over the marshmallows and bake for the last 5 mins to get a lovely melted, golden top.