Ingredients

  • 1 ½ pounds fresh green beans
  • 2 tablespoons butter, unsalted
  • ½ onion, finely chop
  • 1 cup mushroom, finely chopped
  • 2 tablespoons flour
  • 8 ounces sour cream
  • ½ cup whipping cream, plus or minus
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 cup canned fried onions
  • 4 ounces mozzarella cheese, grated, possibly more

Directions

1. Blanch green beans until barely tender. Drain on towel.
2. Melt 2 tablespoons butter in large skillet and sauté onion until translucent. Stir in mushrooms and sauté until mushrooms softened. Add flour and cook for 2 minutes. Whisk in sour cream and add whipping cream until heavy spoon coating consistency. Simmer for 3-4 minutes.
3. Cut green beans into 2" pieces and place in 8x12 pyrex dish. Pour mushroom sauce over beans, top with grated cheese and sprinkle fried onions on top. Bake in preheated 400*F/200*C/GM6 oven until bubbly, approximately 20 minutes. Remove and serve.
4. Green beans may be blanched 1 day ahead. Dish can be assembled 3 hours ahead. Keep refrigerated and covered until time to bake.

Notes
Thanksgiving 2009 Ken and Elaines.
Original recipe called for only 2T onions and 2T mushrooms. No cream was called for. Also 1 1/2 cups corn flakes sautéd in 2T butter instead of fried onions. 1/2 pound of mozzarella was suppose to be used.
Very good the way I made it. The mozzarella wasn't stringy so it appeared as a sauce. The cream was necessary for sauce to go down and mix with beans. While the corn flakes may have worked well, we don't like the sugar, and Ken is a green bean old fashion casserole kind of guy so we thought best to stick with fried onions. Turns out fried onions are fairly ingredient simple.



MacGourmet downloadFresh Green Bean Casserole. To import, drag image to your MacGourmet recipe box.