I don’t know about you, but I cringe a little when recipe is “a can of this,” and “a jar of that,” and nothing fresh to be seen.
Forgive me dear readers, but that includes the tried-and-true green bean casserole we all ate as kids.
Come on, admit it. Cans of green beans, condensed soup and some fried and preserved onion bits do not make for the healthiest side dish.
Fear not, as I come with a lovely fresh bean alternative that rivals the original in taste and beats it in texture!
2 pounds cups fresh green beans
½ pound sliced fresh mushrooms
½ c. chopped onion
2 tbsp. butter
2 tbsp. flour
½ tbsp. pepper
½ c. milk
1 c. sour cream
1 tsp. Worchestershire
1 ½ c. shredded Swiss cheese
Instead of fried onions, use:
1/3 c. slivered almonds
1/3 c. crushed cornflakes
1 tbsp. melted butter
Cook beans in boiling water for 5 minutes until tender-crisp. Drain and set aside. Preheat oven to 400 degrees. In a large skillet, sauté mushrooms and onion in butter until tender. Stir in flour, onion and pepper until blended. Slowly stir in milk. Bring to a boil; cook and stir for 2 minutes or until the sauce becomes thickened. Remove from heat. Stir in sour cream and Worcestershire. Coat the beans and cheese with the sauce until blended.
Coat an 11×7 inch baking dish with cooking spray. Combine topping ingredients and sprinkle over the top of the beans.
Bake uncovered for 15 minutes.
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