This green bean casserole is made from scratch with frozen green beans, fresh cremini mushrooms, onion, and herbs with a creamy cheese sauce. Longing for a "no-canned bean" version of the classic green bean casserole, I developed this recipe for my husband's family at Christmas one year, and now they ask for it every year!
Ingreadient
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2 (12 ounce) packages frozen French cut green beans
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8 ounces crimini mushrooms, quartered
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3 tablespoons butter
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1 small onion, halved and thinly sliced
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1 tablespoon chopped fresh parsley
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2 tablespoons all-purpose flour
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½ teaspoon lemon zest
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½ teaspoon salt
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1 pinch ground black pepper
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½ cup milk
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1 cup sour cream
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½ cup shredded Cheddar cheese
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1 (2.8 ounce) can French-fried onions
Direction
- Preheat the oven to 350 degrees F (175 degrees C).
- Place green beans in a saucepan and fill with about 1/2 inch water; bring to a boil. Cover and steam until beans are tender but still bright green, about 5 minutes. Drain.
- Combine drained beans in a bowl with mushrooms; toss to combine.
- Melt butter in a large skillet over medium heat. Add onion and parsley; cook and stir until onion is tender, 5 to 7 minutes. Whisk in flour until blended, then mix in lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form.
- Add sour cream and stir until combined. Warm over medium heat until sauce begins to bubble. Dump in green beans and mushrooms, stirring to coat.
- Remove from the heat and toss briefly with 1/2 of the Cheddar cheese and 1/2 of the French-fried onions. Spoon into a 1 1/2-quart casserole dish; top with the remaining Cheddar and onions.
- Bake in the preheated oven until Cheddar is melted, about 15 minutes.
