"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." — RiverChef
Watch video tips and tricks
minced fresh flat-leaf parsley
diced fresh mushrooms
ground black pepper
fresh lemon juice
2 (14.5 ounce) cans
French-style green beans, drained
shredded Cheddar cheese
crushed buttery round crackers
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!
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.
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!
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.
Super easy in the crockpot and the cheese made a nice thick sauce.
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! :)
I made this recipe for Christmas dinner and I really liked it. I will say, however, that I wish it had been creamier even though I made this specifically because it didn't use cream of mushroom soup. I think that I will omit the flour and add perhaps a cup of vegetable broth (or less) to the sour cream to add some creamy-ness. I don't think the flour added anything useful for me (I omitted the mushrooms, so perhaps the lack of liquid from them makes a difference with the flour). Used fresh, steamed beans and felt that this was very healthy. Thankyou for sharing!
Thank you so much for this recipe! I decided to to green bean casserole for Thanksgiving, but I do not like cream of mushroom. I did a 1/2 recipe today, just to test it out before TG. Delicious!!
* Percent Daily Values are based on a 2,000 calorie diet.
My Favorite Green Bean Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 327
See how to make creamy, delicious green bean casserole with a crunchy top.
See how to make classic French onion and green bean casserole.
Update the classic holiday dish with bacon, red peppers, or almonds.