"No cans here! Fresh mushrooms, onion, and herbs with frozen green beans, sour cream, and cheddar cheese make this a delightfully tasty twist on the traditional casserole. I developed this recipe, longing for a 'no cans' version of the classic dish. I made this one year for my husband's family at Christmas time, and now they ask for it every year! My husband asks me to make it for dinner throughout the year." — Auriel
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2 (12 ounce) packages
frozen French cut green beans
crimini mushrooms, quartered
onion, halved and thinly sliced
chopped fresh parsley
ground black pepper
shredded Cheddar cheese
1 (2.8 ounce) can
canned French fried onions
I loved the idea of fresh ingredients for this one. The end result was pretty good but something lacking in flavor. I'll play with it a little. I used about twice as much cheese as it called for. Next time I think I would add a little more salt too.
Forgive me, but after all the the "fresh, scratch" comments, why are we using frozen beans? I have no problem with it but it doesn't seem to fit the hype. Having said that, I will try it as I love that casserole and I hate the canned soup stuff.
I thought that this was the best green been casserole that I have ever had!! I think the people that did the other reviews must have done something wrong with the recipe because every person that ate this at Thanksgiving dinner raved!! The only thing i did different was use more cheese.
This is so much better than the original recipe. I sauted the mushrooms with the onion and parsley and added 3 tablespoons of ranch dressing. It was a big hit for Thanksgiving dinner.
Ok so I made this for Thanksgiving this year, and as I was cooking for 5 boys, the only addition i decided to make to the recipe was to add bacon. As my boyfriend says, bacon makes everything better. being a vegetarian myself I wasn't able to taste this for myself, but I will say that this dish is literally the ONLY leftovers he has eaten....everyday since thanksgiving. Thanks for the awesome recipe, something tells me I'll be making this a lot sooner than next thanksgiving!!! also, i added the milk before stirring in the flour because the butter was not enough liquid to prevent the flour from clumping...this dish is GREAT!!!!
I made this for Christmas dinner and it was a major hit. I didn't put the cheese on top as I didn't have any but everyone wanted to bring the rest home..and wanted the recipe. Thanks!
I made this for Thanksgiving because I was tired of making the same ole Green Bean casserole using the cans of mushroom soup. I liked the idea of using FRESH ingredients. I used fresh green beans instead of "frozen" I boiled water, put plenty of salt and butter in the pot before adding the green beans and blanched them for about 10 min or so. the time depends on how you like your green beans. I dont like mines too soggy/mushy. I used just regular mushrooms that already came sliced/cleaned and sauteed them with the onions before adding the other ingredients. I omitted the lemon and accidently forgot to add the parsley although I did buy it. This was a hit. I was unsure of how this was going to turn out so I didnt make a lot. After seeing how fast it went, I wished I had. :) I'll be making this on a regular dinner night.
The taste was excellent. I don't usually like green bean casserole but this was very good--a perfect balance between the beans and sauce. It didn't get mushy at all. The lemon zest was a very subtle flavor. Next time I might try to saute the mushrooms before putting them in the casserole.
* Percent Daily Values are based on a 2,000 calorie diet.
Absolutely Delicious Green Bean Casserole from Scratch
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 224
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