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Monday, January 15, 2018


Where is it written that green bean casserole can only be served for Thanksgiving and Christmas? It’s a great side dish for any cold winter night. This take on the traditional recipe is for all the fungus-adverse out there—not a mushroom in sight. Serve with meatloaf and mashed potatoes for a real comfort food dinner.

Green Bean Casserole

1 lb. frozen green beans, thawed and drained
2 T. butter
2 T. all-purpose flour
1 cup whole milk
3/4-cup shredded sharp Cheddar cheese
1/2-cup sour cream
1 T. sugar
1/2-teaspoon salt
4 oz. (1/2 can) fried onion pieces

Preheat oven to 350 degrees F. Place green beans in 9” x 13” glass baking dish.

Over medium heat sauté onions in butter until translucent. Stir in flour.

Gradually add milk and bring to boil. Add cheese, sour cream, sugar, and salt. Cook until cheese melts and mixture thickens.

Pour cheese mixture over green beans. Sprinkle fried onion pieces over top. Bake 25-30 minutes.


Angela Adams said...

One of my favorites! And, I do eat it on other occasions besides the Holidays. This recipe looks a lot easier than the one my aunt gave me. Thanks!


It was super easy to make, Angela. Give it a try.

Anne Louise Bannon said...

If only I weren't on a diet. As it happens, I like green beans naked. But I like them more with all those yummy calories. Sigh.


That's the problem with so many foods we love, isn't it, Anne? The extras that make them so yummy also make them so loaded with calories. :-(