I think the result was pretty good. It definitely wasn't the original, but close enough for me to want to make it again. I love that it does not contain anything canned.
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| Image from allrecipes.com. I thought there might be mutiny if I brought out the camera and started snapping pictures of the casserole instead of just eating it! |
Green Bean Casserole
(recipe adapted from: Amy Barry)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1/2 teaspoon salt (taste to see if you need more)
- 2 teaspoons white sugar
- 1 onion, diced
- 1 lb mushrooms, sliced
- 1 can waterchest nuts, drained and diced
- 2 cups sour cream (light or full fat, not fat-free)
- 2.5 lbs green beans, cooked
- 2 cups shredded Cheddar cheese
*Preheat oven to 375.
*Saute onions and mushrooms in a small amount of oil (or butter) until the mushrooms have released their water and it has evaporated.
*Melt butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar and sour cream.
*Add green beans, onion and mushroom mixture and waterchest nuts to sauce. Stir to coat.
*Transfer the mixture to a greased casserole dish. Spread shredded cheese over the top.
*Bake for 45 minutes to 1 hour in the preheated oven, or until the cheese is bubbly.
(I made mine the day before and took it out a few hours before cooking to warm up a bit. It worked well.)
Hope you like it!
-Carla :)
I stopped by from Andrea's blog. One of my twins is allergic to corn so any recipe with canned cream soup is out. This looks like a great alternative; thanks for posting! :)
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