My Favorite Green Bean Casserole

Rating: 4.52 stars
33 Ratings
  • 5 star values: 24
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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.

By RiverChef

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

Per Serving:
494 calories; protein 10.2g 20% DV; carbohydrates 32.3g 10% DV; fat 36.3g 56% DV; cholesterol 67.2mg 22% DV; sodium 1397.5mg 56% DV. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

RiverChef
Rating: 5 stars
05/08/2010
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. When you add the flour salt pepper and lemon juice just cook for a couple of minutes to take the raw taste out of the flour (not until the flour is slightly browned). Lastly for a larger group just double all ingredients and use a 13x9 pan. It may take a little longer to heat through but no other changes needed in the directions. Great for leftovers the next day - if you have any! Read More
Helpful
(45)

Most helpful critical review

kimflorida28
Rating: 1 stars
01/02/2014
Ohmigosh - The mushroom flavor was way to strong and the sauce not creamy at all. Read More
Helpful
(3)
33 Ratings
  • 5 star values: 24
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
RiverChef
Rating: 5 stars
05/08/2010
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. When you add the flour salt pepper and lemon juice just cook for a couple of minutes to take the raw taste out of the flour (not until the flour is slightly browned). Lastly for a larger group just double all ingredients and use a 13x9 pan. It may take a little longer to heat through but no other changes needed in the directions. Great for leftovers the next day - if you have any! Read More
Helpful
(45)
Ren
Rating: 4 stars
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 up some of the pooled butter. So delicious recipe but if I make it again I will use very little butter in the topping as the crackers are already buttery and will brown without anything. Read More
Helpful
(16)
April
Rating: 4 stars
12/08/2010
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 beans and leave out the cheese. Yummy! Read More
Helpful
(13)
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chelseasmit
Rating: 5 stars
01/25/2011
Super easy in the crockpot and the cheese made a nice thick sauce. Read More
Helpful
(8)
Judy Pope
Rating: 5 stars
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. Read More
Helpful
(7)
motherharr
Rating: 5 stars
01/18/2011
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. And this is it! I did everything as is except for I threw in some left-over ham & didn't do so much butter for the topping. (due to previous reviews) I did a couple Tblspoons of marg & crushed cornflakes. DELISH!!! A note though... The ham took it over the top!!! BUT if you use the ham you may want to tone down the salt. We liked it but I'm sure a lot of people would have thought it was a bit salty. THANKS for this recipe!! This is one I will be making OFTEN!:) Read More
Helpful
(4)
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kimflorida28
Rating: 1 stars
01/02/2014
Ohmigosh - The mushroom flavor was way to strong and the sauce not creamy at all. Read More
Helpful
(3)
Melanie MacRae
Rating: 5 stars
02/23/2015
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 cooked green beans chilled in the fridge about half a pound 1/2 cup Plain Greek Yogurt 1/2 cup Panko Bread crumbs and 1/2 cup Kraft Mexican blend Cheese... Will definitely do this again for family if they will let me but try the original recipe. Read More
Helpful
(1)
Jaxmom35
Rating: 4 stars
10/02/2014
I like this recipe much more than the usual one with the canned onions. It's delicious and easy to adapt to what you have on hand. Read More
Helpful
(1)
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