My Favorite Green Bean Casserole Recipe - Allrecipes.com
My Favorite Green Bean Casserole Recipe
  • READY IN 50 mins

My Favorite Green Bean Casserole

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

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 More Reviews

Most Helpful Positive Review
May 08, 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!

 
Most Helpful Critical Review
Jan 02, 2014

Ohmigosh - The mushroom flavor was way to strong and the sauce not creamy at all.

 

21 Ratings

Nov 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.

 
Dec 08, 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!

 
Jan 25, 2011

Super easy in the crockpot and the cheese made a nice thick sauce.

 
Nov 10, 2011

I have made this several times now and it is always a hit! Last Thanksgiving I substituted Peas in place of greenbeans my family now has a new holiday request.

 
Jan 18, 2011

This was BANG on for our family. I am not the biggest fan of "normal" Green Bean Casseroles w/ the Cream of Mushroom soup & fried onions on top, so I've been wanting to find something different. And this is it! I did everything as is, except for I threw in some left-over ham & didn't do so much butter for the topping. (due to previous reviews) I did a couple Tblspoons of marg & crushed cornflakes. DELISH!!! A note though... The ham took it over the top!!! BUT if you use the ham you may want to tone down the salt. We liked it, but I'm sure a lot of people would have thought it was a bit salty. THANKS for this recipe!! This is one I will be making OFTEN! :)

 
Dec 01, 2014

This side dish was A HIT at Thanksgiving. I've made this a few times and have never been disappointed. Keep meaning to take a photo....

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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