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My review
My Favorite Green Bean Casserole
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 494 calsOriginal recipe yields 6 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- 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.
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 g fat; 32.3 g carbohydrates; 10.2 g protein; 67 mg cholesterol; 1397 mg sodium. Full nutrition
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Reviews
Read all reviews 2631 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...
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.
2/23/2015
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 cooke...