"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
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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 - this recipe was just terrible! Made it for Thanksgiving 2013, following recipe exactly. We had to throw it out. The mushroom flavor was way to strong and the sauce not creamy at all. YUCK!!!
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! :)
This was a great change from the unimaginative green bean casserole we've all been suffering through for years!! This was very tasty!! My family loved it and I ran outta tupperware sending people home with it. Very nice!!
* 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
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