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.
No Cream of Soup Green Bean Casserole
- 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 1 1/3 cups French’s french fried onion rings
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. Sprinkle french fried onions over the cheese.
- 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.