Tuesday, November 26, 2013

A Green Bean Casserole That is Actually YUMMY!

I have a confession:

I do not like green bean casserole. I tried it for the first time at a church potluck. It looked delicious and I heaped it onto my plate with high expectations for lots of yummy-ness. Oh. my. word. Was I ever surprised. And honey, it wasn't a good surprise.

The stuff was awful.

I tried other green been casseroles after that but just never liked them. That is, until my daughter tried a recipe that she found on Facebook. (For the record, I am not a fan of Facebook Cookbooking. That's what Pinterest is for. But that doesn't mean that I haven't benefited from it a few times. Ahem.) This recipe isn't your average run-of-the-mill green bean casserole. It is a bubbly, creamy, cheesy, melt-in-your-mouth, glorified green bean casserole!

Okay, so I'm being a little ridiculous and possibly going a tad overboard for just a veggie side dish. But seriously. You have to try it.

This picture isn't real pretty, but it's the picture that was posted with the recipe. Our casserole didn't last long enough to photograph.

I would happily link to whoever posted it originally, but I have no idea where it actually came from.

And without further ado, here's the recipe:

Green Bean casserole.... One bite and you will never go back to the "old way" of making green bean casserole ever again. No "cream of something" soup in this baby.
This recipe is much better than the standard mushroom soup and French fried onion version.

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

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. Stir in the salt, sugar, onion, 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. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

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