Green Bean Casserole ~ Flashback Friday


Green bean casserole is a favorite on our holiday table and I'm bringing back a recipe I originally posted here in December of 2008.  Most bean casseroles use a mushroom soup sauce; we prefer this variation with a basic white sauce.  Fresh green beans are definitely the best but not always available. Water chestnuts and french fried onions add a little crunch.

  • 3 (14.5 oz/398ml) cans green beans, drained or 1.5 pounds fresh green beans which have been trimmed, cut and blanched for about 3 minutes
  • 1 can sliced mushrooms
  • 1 can water chestnuts, chopped
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ¼ cup finely chopped onions
  • 1 teaspoon salt dash of pepper
  • 1 teaspoon sugar
  • 1 cup milk
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1 can French-fried onions
  1. Melt butter in saucepan.
  2. Stir in flour and cook over medium heat about 1 minute.
  3. Add milk and cook until thickened, while whisking.
  4. Stir in salt, sugar, pepper, onions, and sour cream; heat through. 
  5. Add green beans, mushrooms and water chestnuts; stir to coat.
  6. Transfer to casserole dish. (Can be made the previous day and refrigerated at this point.)
  7. Spread cheese over top and sprinkle with french-fried onions.
  8. Bake at 350 degrees for 30 minutes or until bubbly.
*If the casserole has been refrigerated, allow about 30 minutes more cooking time.


It seems I came up with a new variation when I made this dish for our Thanksgiving dinner this year. Without thinking, I added the grated cheese into the white sauce, rather than sprinkling it on top.  Either way, it is great!


6 comments:

  1. I'm planning to make this to take to Thanksgiving lunch...can you specify what size can of green beans should be used? Thanks! Your recipes are always a hit with my family :)

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    Replies
    1. The standard sized cans of beans are usually 14.5 ounces in the USA or 398 ml in Canada. I edited the recipe to include the weights.

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  2. Do you steam the fresh green beans or just include them uncooked?

    ReplyDelete
    Replies
    1. The beans are blanched for about 3 minutes...until tender crisp.

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  3. Hello!! I'am glad to read the whole content of this blog and am very excited. Thank you…
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    ReplyDelete
  4. Ooh have been looking for this recipe for some time. Thanks for sharing! Although I would probably use frozen beans, canned ones are usually too salty.

    ReplyDelete