Tuesday, December 20, 2011

Twist on a Classic: Green Bean Casserole

What you need:

1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
1 clove minced garlic
1 1/2 lbs French green beans (trimmed)
3 cups chicken broth
1 (10 3/4-ounce) can cream soup (chicken, celery, mushroom)
1/2 low fat sour cream
1 (6-ounce) can French-fried onion rings
Salt & Pepper to taste
1 cup grated sharp cheddar

What to do:

  • Preheat the oven to 375 degrees F.
  • Boil green beans in chicken broth for 10 minutes and drain, while saving 1 cup of broth.
  • Melt the butter in a large skillet. Saute the onions, garlic and mushrooms in the butter.
  • Add the green beans, soup, sour cream, 1 cup of broth, 1/2 can of onion rings, and salt & pepper, to taste, to the onion mixture. Stir well. 
  • Pour into a greased 1 1/2-quart baking dish, top with remaining fried onions and cheddar cheese. Bake for 30 minutes, or until the casserole is hot and cheese is melted.

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