Monday, November 29, 2010

Green Bean Casserole

Almost everyone loves a good green bean casserole. Some, though, don't like the 'traditional' Campbell's version with the mushrooms (something I myself am trying to come to terms with) and fried onions. For those people, I have a solution! And for everyone else who was like me and thought that green bean casserole didn't get better than French's and Campbell's combined -- have I got news for you! This feeds 8-10 and if green bean casserole just isn't the same without fried onion - just substitute!

**I apologize for the lack of a picture. I forgot until after it was too late (read: until after it was all gone).

Green Bean Casserole
  • 2 T butter
  • 2 T flour
  • Pepper to taste
  • 1 cup sour cream
  • 1/4 cup finely diced onions
  • 2 (16oz) bags frozen green beans (the long skinny kind) -- thawed
  • 1 cup grated Co-Jack cheese (or cheddar)
  • 1/2 (or more) crushed buttery rounds/Ritz crackers
  • 2 T butter
--Melt the 2 T butter in large skillet. Whisk in the flour.
--Add sour cream, onions, and pepper to taste. Stir well.
--Stir in the green beans and coat well
--Transfer to a greased 2 Qt baking dish
--Sprinkle cheese on top
--Melt the 2 T butter and toss with cracker crumbs. Sprinkle on top.
--Bake for 30 minutes at 350.

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