Green Bean Casserole (Fresh Ingredients not canned)

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Recipe byBrianDonnaMcBride

Notes:

Make the sauce the nigh before and store in the fridge until you ready to make it. You can fully assemble and store in the fridge the day you plan to cook it and simply pop in the oven when you're ready.

Categories:
- Casserole
- Holiday
- Side Dish
- Vegetable

print

Ingredients:

2 tablespoons butter Plus 2 more for sauteing
2 tablespoons flour
1 tsp. salt
1 tsp. sugar
1 cup sour cream
1/4 cup finely diced onions
1 tsp ground black pepper
1 teaspoon fresh ground black pepper
1 cup french fried onions
8 oz portabello mushrooms or your choice chopped
1 cup Vermont cheddar cheese
2 cloves of garlic finely minced
1 1/2 pound fresh green beans

Trim green beans and blanch in boilng wwater for 30 seconds then cool in ice bath.
Saute onions & mushrooms together with 2 tablespoons of butter until carmelized, set aside.
In a suace pan make a roux with 2 tbl butter and 2 tbl flour flour, cook until slightly brown.
Add sour cream then cheese
Add garlic and black pepper & salt.
Return onions and mushrooms.
Thoroughly mix to a medium consistency and milk if needed.
Add cooked green beans, mix thoroughly
spread into a gresed baking dish
Cover with 1/2 cup french fried onions
cover with foil and bake at 350 for 30 minutes
Uncover and cook fro an additional 10 minutes until browned.