Do you like green bean casserole?
Some do, some don’t.
It has never been my favorite. Until now.
This green bean casserole is the ultimate!
The. Best. Ever.
The bomb. Shall I go on?
That’s why I named it “Not Yo’ Mamma’s Green Bean Casserole.” It’s nothing like the traditional recipes that we’ve all grown to love (or not).
No canned “cream of anything” is used. It’s cheesy, and your house will smell divine!
Not Yo’ Mamma’s Green Bean Casserole
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
4 (14.5 ounce) cans green beans, drained
2 cups shredded Cheddar cheese
1 pkg French fried onions
Preheat oven to 350 degrees F (175 degrees C).
Melt 3 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. (Do not overcook, because the flour will burn.) Stir in the salt, sugar, onion. Sauté until the onion is tender, about one minute. Stir in sour cream and remove from heat. Add green beans, and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top.
Bake for 20-30 minutes, or until the cheese is bubbly. Add French fried onions to the top of cheese and bake for 10-15 minutes until golden brown.
To Print click Not Yo Mammas Green Bean Casserole.
I don’t even know where I got this recipe, but I’ve been making it for several years.
My mother-in-law asks me to bring this green bean casserole every year for Thanksgiving.