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Green Bean Casserole without Canned Soup Recipe

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This recipe for Green Bean Casserole without Canned Soup is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag (12-16 ounce) frozen regular cut or French cut green beans
2 tablespoons unsalted butter
Salt, to taste
1/4 cup chopped white or yellow onion
4 large white button mushrooms, sliced
1 clove garlic, minced
2 tablespoons all-purpose flour
1/4 cup vegetable or chicken stock/broth
1 cup full-fat sour cream
1/2 cup shredded cheddar cheese
1/4 cup whole milk
1 teaspoon Worcestershire sauce (*see Note about being vegetarian)
1 cup French fried onions
Directions:
Directions:
Preheat oven to 350F. Have a 1 quart casserole dish ready.
Bring a large pot of water to a boil. Once boiling, add a big pinch of salt then add green beans. Cook for 3 minutes. Drain and run under cold water to stop the cooking.
Meanwhile, in a large deep skillet, melt the butter. Once hot, add the onion, mushrooms, and a pinch of salt. Cook until softened, about 5 minutes. Add the garlic and cook 1 minute.
Stir in flour until a roux (paste) forms. Slowly stir in the broth.
Stir in the sour cream, cheese, milk, Worcestershire sauce, and salt to taste (up to 1 teaspoon) until smooth and cheese has melted.
Stir in the green beans and 1/4 cup French fried onions.**
Transfer to the casserole dish and top with remaining 3/4 cup French fried onion. Bake 30 minutes or until bubbling.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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