Friday, January 11, 2013

Green Bean Casserole

We smuggled in some French's fried onions from our last trip home so that I could make green bean casserole for our Thanksgiving feast and I was quite impressed with myself for thinking ahead like that.  Until we got to Christmas.  It was at this point that I realized I shouldn't have doubled the recipe at Thanksgiving because it wiped us out of our supply of the most critical green bean casserole ingredient.  We were just so excited to have legit green bean casserole that I guess I lost my mind.  Anyway, I found this recipe and Christmas dinner was saved.  I'm sure you're relieved. 

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/2 of an onion, grated
1 cup sour cream
3 (14 1/2 oz) cans French-style green beans, drained
1 sleeve crushed Ritz crackers
2-3 tablespoons butter, melted


1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion and sour cream. Add green beans and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. In a small bowl, toss together cracker crumbs and the melted butter before sprinkling over the green beans.
4. Bake for 30 minutes in the preheated oven or until the top is golden and bubbly.  

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