Recipe By RiverChef
Rating
Published Jul 10th
Prep 20m Cook 30m Additional - Ready In 50m
Servings 6 servings Calories 493.8

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.

Recipe Ingredients

  • 2 tablespoons butter
  • ½ cup diced onion
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 cup diced fresh mushrooms
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon fresh lemon juice
  • 1 cup sour cream
  • 2 (14.5 ounce) cans French-style green beans, drained
  • 1 cup shredded Cheddar cheese
  • 1 cup crushed buttery round crackers
  • ¼ cup melted butter

Cooking Directions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir the onions, parsley, and mushrooms in the melted butter until the onions are translucent and the mushrooms are giving off their juices, 7 to 10 minutes. Add the flour, salt, pepper, and lemon juice; cook until the flour is slightly browned, 2 to 3 minutes. Stir the sour cream into the mixture. Mix the green beans into the mixture. Pour the green bean mixture into a 9-inch square baking dish. Sprinkle the Cheddar cheese over the mixture. Stir the crackers and melted butter together in a small bowl until evenly mixed; spread evenly over the Cheddar cheese layer.
  3. 3 Bake in the preheated oven until bubbly and brown, 20 to 30 minutes.

Nutrition Facts

  • Calories 493.8
  • Carbohydrate 32.3 g
  • Cholesterol 67.2 mg
  • Fat 36.3 g
  • Fiber 2.4 g
  • Protein 10.2 g
  • Saturated Fat 18.3 g
  • Sodium 1397.5 mg
  • Sugar 5.5 g

Reviews

  1. I just made this recipe as a side dish for dinner I did makesome substitutions for ingredience I did not have on hand. It was awesome and as I cut the recipe in half for two. I used fresh cooked green beans chilled in the fridge about half a pound 1/2 cup Plain Greek Yogurt - Read more ...
  2. I like this recipe much more than the usual one with the canned onions. It's delicious and easy to adapt to what you have on hand.
  3. Ohmigosh - The mushroom flavor was way to strong and the sauce not creamy at all.
  4. 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.
  5. Super easy in the crockpot and the cheese made a nice thick sauce.
  6. 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 & - Read more ...
  7. 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!
  8. 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 - Read more ...
  9. 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 - Read more ...
RedCipes