Ingredients

• 30 ml (2 Tbsp) butter
• 2 cloves garlic, crushed
• 500 ml (2 cups) sliced mushrooms
• juice and zest of 1 lemon
• 30 ml (2 Tbsp) chopped flat-leaf parsley
• salt and freshly cracked black pepper
• 375 ml (1½ cups) milk
• 125 g (1 tub) cream cheese
• 1 x 410 g cans Rhodes Quality Green Beans Cross-Cut, drained
• 1 x 410 g can Rhodes Quality Whole Kernel Corn, drained
• 125 ml (½ cup) Hinds Southern Coating Original
• 2 onions
• 45 ml (3 Tbsp) sunflower oil

Method

1. Melt the butter in large frying pan. 
2. Add the garlic and fry until fragrant. 
3. Add the mushrooms and cook until tender.
4. Add the lemon juice and zest, the parsley and seasoning and reduce the heat.
5. Whisk together the cream cheese and the milk until smooth and stir into the mushrooms. 
6. Add Rhodes Quality Green Beans and the Rhodes Quality Whole Kernel Corn and stir gently to coat.
7. Spoon the casserole into an air fryer suitable dish and set aside.
8. Peel the onions and and into thin round slices.
9. Place the onion rings into a large bowl. 
10. Sprinkle the Hinds Southern Coating Original over the onion rings and toss to coat, separating the onion slices into rings. Shake off any excess and place the rings in a clean bowl.
11. Add the olive oil and toss well.
12. Heat the airfryer to 190°C.
13. Add the onions rings in a single layer and cook for five minutes.
14. Toss and continue cooking until the onions are crispy.
15. Top the casserole with the onion rings.
16. Air fry the casserole at 190°C for 5 minutes or until heated through.
17. Serve hot.

Servings

Serves 4 as a side

Cooking Time

Prep time: 10 min

Cook time: 25 min