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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!


  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 :)

    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.

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

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

  3. Hello!! I'am glad to read the whole content of this blog and am very excited. Thank you…

  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.