It seems there is always a green bean casserole at the holiday table...usually using Campbell's cream of mushroom soup as the sauce. This is a slightly different variation...one which we prefer.
3 cans green beans, drained (French or regular cut)
1 can sliced mushrooms
It can be prepared ahead & refrigerated…allow more cooking time.
I made this dish for our turkey dinner last week...but forgot to take a photo once it was out of the oven. And since the casserole was scraped clean...there were no pictures to be had later!
Green Bean Casserole
3 cans green beans, drained (French or regular cut)
1 can sliced mushrooms
1 can water chestnuts, chopped
2 T. butter
2 T. flour
¼ cup chopped onions
1 tsp. salt dash of pepper
1 tsp. sugar
1 cup milk
1 cup sour cream
2 cups shredded cheddar cheese
1 can French-fried onions
Melt butter in saucepan...
2 T. butter
2 T. flour
¼ cup chopped onions
1 tsp. salt dash of pepper
1 tsp. sugar
1 cup milk
1 cup sour cream
2 cups shredded cheddar cheese
1 can French-fried onions
Melt butter in saucepan...
stir in flour and cook over medium heat about 1 minute.
Add milk and cook until thickened.
Stir in salt, sugar, pepper, onions, and sour cream...heat through.
Add green beans, mushrooms and water chestnuts...stir to coat.
Transfer to casserole dish.
Spread cheese over top...sprinkle with french-fried onions.
Bake at 350 degrees for 30 minutes or until bubbly.
It can be prepared ahead & refrigerated…allow more cooking time.
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