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.
- 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
- 1 Preheat an oven to 350 degrees F (175 degrees C).
- 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 Bake in the preheated oven until bubbly and brown, 20 to 30 minutes.
- 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