You’ll Need
For the Casserole
400g fresh green beans, trimmed
6 rashers smoked streaky bacon, cooked and chopped
40g butter
3 garlic cloves, crushed
200ml double cream
100g cream cheese
1 tsp Dijon mustard
1 tsp onion powder
½ tsp smoked paprika
75g mature Cheddar, grated
30g Parmesan, grated
Sea salt
Cracked black pepper
Topping
100g crispy fried onions
20g grated Parmesan
1 tbsp chopped fresh parsley
Optional but Dangerous
Chopped pecans
Crispy pancetta
Extra mature Cheddar
Fresh thyme
Hot turkey gravy
Method
Preheat your air fryer to 180°C.
Bring a saucepan of salted water to the boil and blanch the green beans for 3 minutes. Drain well and pat dry.
Melt the butter and stir in the garlic, cooking gently for about 30 seconds until fragrant.
Add the double cream, cream cheese, Dijon mustard, onion powder, smoked paprika, salt and black pepper. Stir until smooth.
Fold in the grated Cheddar, Parmesan and chopped bacon until the cheese begins melting.
Add the green beans and stir until everything is evenly coated.
Spoon the mixture into four individual ovenproof ramekins or one heatproof dish that fits inside your air fryer.
Scatter over the crispy fried onions and the extra Parmesan.
Air fry for 10–12 minutes, until bubbling around the edges and beautifully golden on top.
Finish with chopped parsley before serving.
Serve immediately while the topping is crisp and the sauce is rich and creamy.