Green Bean Casserole


Thanksgiving would not be Thanksgiving for me without the Green Bean Casserole.  I tend to just make the traditional French’s recipe.  Now when I started the turkey giveaway last week, I was reading all of your comments.  Let me just tell you I enjoyed all of them.

I had a few laughs and shed a few tears.  It was so fun to read all of your Thanksgiving stories.  Anyway, someone had mentioned a green been casserole they love and that they got the recipe from allrecipes.com.  So of course, I went to check it out.  It was a recipe that didn’t use any cream of mushroom soup.  So out of curiosity, I made it.  I did adapt it a little.

Green Bean casserole for me wouldn’t be complete without the French’s french fried onions on top.  So I didn’t add the diced onion from the original recipe.  The original was also top with Ritz crackers and a little butter, but I used the french fried onions.  So if you want a recipe that doesn’t require cream soup, this is a good one.  Everyone enjoyed it and especially enjoyed the addition of the shredded cheese.

Green Bean Casserole

Green Bean Casserole
 
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 cup sour cream (I used light)
  • 3 (14.5 ounce) cans French style green beans or cut green beans (I prefer the cut ones), drained
  • 2 cups shredded Cheddar cheese
  • 1 (2.8 oz) can or 1⅓ cups French's french fried onion rings
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Remove from head and stir in the salt, sugar, and sour cream. Add green beans, and stir to coat.
  3. Transfer the mixture to a 2½ quart casserole dish. Spread shredded cheese over the top. Sprinkle french fried onions over the cheese.
  4. Bake for covered for 15 minutes in the preheated oven. Remove cover and continue cooking for 15 more minutes or until the top is golden and cheese is bubbly. Serves 10.

 

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18 comments on “Green Bean Casserole

  • How many servings does this recipe yield?

  • Just wanted to add my two cents, for the last 48 years i have had this green bean casserole for thanksgiving dinner (with swiss instead if cheddar). It is much better than the mushroom soup recipe that eveyone seems to use. My family recipe calls for 1/2 lb of swiss instead of the cheddar. Just another variation.

  • I am so excited to try this on Thanksgiving! My guests are all into healthy eating and I wasn’t going to make green bean casserole this year because I didn’t dare offer them something with “cream of crap” as my friend calls it :)! I found several recipes but this one looks the best, i like the sour cream addition. HAPPY HOLIDAYS!!!

  • such a wonderful recipe. I loved the fact that you use no cream in this recipe.

  • Laura, I love the idea that there is no cream of mushroom soup in it – I can’t stand the stuff! Thanks for linking up. Happy Thanksgiving!

  • Wow, discovered your blog on Yahoo!.Glad I finally tested it out. Unsure if its my Opera browser,but sometimes when I visit your site, the fonts are really tiny? However, love your page and will be back.See Ya

  • This is such a great resource that you are providing and you give it away for free. I enjoy seeing websites that understand the value of providing a prime resource for free. I truly loved reading your post. Thanks!

  • Your green bean casserole sounds and looks amazing. I’ll bet the cheese in there is super.

  • I made this for my son’s 2nd grade Thanksgiving Feast today. It was a hit!!! I was named, “Best Green Bean Casserole Maker”!

  • Looks tasty, but I have to agree, my favorite is the cream of mushroom version too. The kids won’t eat it, but I like it. I’ll have to try this one sometime too :D

    Thanks for sharing!

  • Yay! I’m glad to have found you. I usually check blogs through my google reader and just realized that it said you hadn’t updated in over a week. I know you’re usually more regular than that–so I’m glad I clicked on you and saw that you had moved.

    I loved your post about the rolls! I couldn’t agree more than it’s all about the rolls. I loved the rose shaped ones–never seen that kind before!!!

  • I used the onions too!! I didn’t like that it was just topped with Ritz either.

    So I’m wondering too, which would you make for Thanksgiving? I think they are both great. The French’s recipe is just so traditional, comforting, and delicious. But the no-soup recipe is just a bit kicked up with more of a homemade, hearty taste (my husband would laugh if he read my adjectives and compare me with those snotty critics on Iron Chef!).

  • This looks delicious! I think I’m going to try this recipe instead this year. The traditional casserole recipe is my FAVORITE part of Thanksgiving dinner, but the kiddos might like this a little better. Thank you!

  • I have to say that I personally still pfrefer the cream of mushroom version, but this is a great alternative for those looking for one.

  • would you make this for thanksgiving or go back to the cream of mushroom soup one??? =)

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