Yep, another recipe. Who here remembers (or still makes) this green bean casserole with cream of mushroom soup and crispy onions? Well, around here, I make a different version that has my family begging for more. It’s tastier and not difficult. Why not give it a try?
Green Bean Casserole With Cheddar
3 TBSP butter
1 c chopped mushrooms
1/4 c chopped onions
2 TBSP all-purpose flour
1 tsp salt
1/4 tsp pepper
1-1/2 c milk
2 c shredded sharp white cheddar cheese, separated
4 c fresh or frozen green beans, steamed to just-cooked crispness
1/2 c bread crumbs
Preheat oven to 350 degrees.
Meanwhile, in a large saucepan, melt butter over medium heat. Add onions and mushrooms, saute until mushrooms are browned and onions are translucent. Add flour, salt and pepper and stir briskly until well combined. Gradually add in milk, stirring constantly. Continue cooking and stirring until mixture is thickened (the consistency of cream of mushroom soup). Add 1-1/2 c cheese and stir until cheese is completely melted into the creamy mixture.
Toss green beans into a greased 2-qt casserole dish. Pour hot mixture over the beans, mix well. Top with remaining cheddar and sprinkle bread crumbs over cheese. Bake for 30 minutes, until contents are bubbly with a golden crust on top.
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