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My Favorite Green Bean Casserole

My Favorite Green Bean Casserole

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
RiverChef

RiverChef

This recipe has been in my family for as long as I can remember. We only got to have it at holidays. Now, I use it for a special go-to side dish all year long. It's made from scratch but so easy there's no reason not to.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 36.3 g
  • 56%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1397 mg
  • 56%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir the onions, parsley, and mushrooms in the melted butter until the onions are translucent and the mushrooms are giving off their juices, 7 to 10 minutes. Add the flour, salt, pepper, and lemon juice; cook until the flour is slightly browned, 2 to 3 minutes. Stir the sour cream into the mixture. Mix the green beans into the mixture. Pour the green bean mixture into a 9-inch square baking dish. Sprinkle the Cheddar cheese over the mixture. Stir the crackers and melted butter together in a small bowl until evenly mixed; spread evenly over the Cheddar cheese layer.
  3. Bake in the preheated oven until bubbly and brown, 20 to 30 minutes.
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Reviews

RiverChef
38

RiverChef

5/8/2010

A couple of notes to add to my recipe that didn't come through in the published version: When you are cooking the onions, parsley, and mushrooms, it should be a slow saute - without boiling. When you add the flour, salt, pepper and lemon juice, just cook for a couple of minutes to take the raw taste out of the flour (not until the flour is slightly browned). Lastly, for a larger group, just double all ingredients and use a 13x9 pan. It may take a little longer to heat through, but no other changes needed in the directions. Great for leftovers the next day - if you have any!

Ren
13

Ren

11/18/2010

I gave this recipe 4 stars because it was yummy, but called for WAY too much butter! The cracker crust was soggy and the butter pooled on the top of the dish. I actually used paper towels to sop up some of the pooled butter. So, delicious recipe, but if I make it again I will use very little butter in the topping, as the crackers are already buttery, and will brown without anything.

April
12

April

12/8/2010

This was a great change from the standard green bean casseroles I have had in the past. I added about 2 cups of mushrooms and a bit more lemon juice. Next time I am going to try fresh green beans and leave out the cheese. Yummy!

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