Skip to main content New<> this month
Get the Allrecipes magazine

My Favorite Green Bean Casserole

Rated as 4.52 out of 5 Stars
8

"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."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 494
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in the preheated oven until bubbly and brown, 20 to 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 494 calories; 36.3 32.3 10.2 67 1397 Full nutrition

Explore more

Reviews

Read all reviews 26
  1. 31 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

Ohmigosh - The mushroom flavor was way to strong and the sauce not creamy at all.

Most helpful
Most positive
Least positive
Newest

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...

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...

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...

Super easy in the crockpot and the cheese made a nice thick sauce.

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.

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...

Ohmigosh - The mushroom flavor was way to strong and the sauce not creamy at all.

I just made this recipe as a side dish for dinner, I did makesome substitutions for ingredience I did not have on hand. It was awesome and as I cut the recipe in half for two. I used fresh cooke...

This side dish was A HIT at Thanksgiving. I've made this a few times and have never been disappointed. Keep meaning to take a photo....