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My review
My Favorite Green Bean Casserole
5
RiverChef
"This recipe has been in my family for as long as I can remember. We only got to have it at holidays. Now, I use it for a special go-to side dish all year long. It's made from scratch but so easy there's no reason not to."
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Ingredients
50 m servings 494Original recipe yields 6 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir the onions, parsley, and mushrooms in the melted butter until the onions are translucent and the mushrooms are giving off their juices, 7 to 10 minutes. Add the flour, salt, pepper, and lemon juice; cook until the flour is slightly browned, 2 to 3 minutes. Stir the sour cream into the mixture. Mix the green beans into the mixture. Pour the green bean mixture into a 9-inch square baking dish. Sprinkle the Cheddar cheese over the mixture. Stir the crackers and melted butter together in a small bowl until evenly mixed; spread evenly over the Cheddar cheese layer.
- Bake in the preheated oven until bubbly and brown, 20 to 30 minutes.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 2833 Ratings
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Most helpful positive review
5/2/2010
A couple of notes to add to my recipe that didn't come through in the published version: When you are cooking the onions, parsley, and mushrooms, it should be a slow saute - without boiling. Wh...
Most helpful critical review
11/29/2013
Ohmigosh - The mushroom flavor was way to strong and the sauce not creamy at all.
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5/2/2010
A couple of notes to add to my recipe that didn't come through in the published version: When you are cooking the onions, parsley, and mushrooms, it should be a slow saute - without boiling. Wh...
11/18/2010
I gave this recipe 4 stars because it was yummy, but called for WAY too much butter! The cracker crust was soggy and the butter pooled on the top of the dish. I actually used paper towels to sop...
12/5/2010
This was a great change from the standard green bean casseroles I have had in the past. I added about 2 cups of mushrooms and a bit more lemon juice. Next time I am going to try fresh green bean...
1/21/2011
Super easy in the crockpot and the cheese made a nice thick sauce.
11/10/2011
I have made this several times now and it is always a hit! Last Thanksgiving I substituted Peas in place of greenbeans my family now has a new holiday request.
1/14/2011
This was BANG on for our family. I am not the biggest fan of "normal" Green Bean Casseroles w/ the Cream of Mushroom soup & fried onions on top, so I've been wanting to find something different...
11/29/2013
Ohmigosh - The mushroom flavor was way to strong and the sauce not creamy at all.
4/16/2017
I scaled this down to three servings, using one can of regular green beans. I subbed plain Greek yogurt for the sour cream, using a little less, but adding some creamer to get the consistency ri...
11/26/2015
I make it EXACTLY as the recipe states with the exception that I use about 1 lb of fresh green beans. I clip off the ends, steam them until vivid green and then toss them in. My husband HATES GB...