Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
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!
Ohmigosh - The mushroom flavor was way to strong and the sauce not creamy at all.
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!
Super easy in the crockpot and the cheese made a nice thick sauce.
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.
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! :)
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....
* 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
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make classic French onion and green bean casserole.
See how to make creamy, delicious green bean casserole with a crunchy top.
Update the classic holiday dish with bacon, red peppers, or almonds.