Family fresh green bean casserole

Family fresh green bean casserole by Dawn

You will need:

1 & 1/2 lbs. fresh green beans

4 tbsp. butter, divided

2 tbsp. finely chopped vidalia onion

4 oz. baby portobello mushrooms, cleaned and finely chopped (about 2 tbsp.)

2 tbsp. all-purpose flour

1 cup sour cream

freshly ground black pepper to taste

salt to taste

1 & 1/2 cups corn flakes

1/2 lb. grated mozzarella cheese

 

  1. Preheat oven to 400 degrees.
  2. Bring a large pot of salted water to boil over medium heat.
  3. Add fresh green beans and cook until just tender, but still firm.  Approximately 5-7 minutes.
  4. Remove green beans from water and place in large bowl of ice water to preserve color and stop cooking.
  5. Drain green beans and set aside.
  6. Melt 2 tbsp. butter in large skillet over medium high heat.
  7. Add chopped onions and cook until translucent.
  8. Stir in mushrooms and season with salt and pepper to taste.
  9. Saute mushrooms 3-5 minutes.
  10. Add the flour and stir for another minute to cook out the raw flour taste and whisk in the sour cream.
  11. Simmer a few minutes to bring flavors together and taste for seasoning.
  12. Add a small amount of water to make a more soupy consistency and mix in the mozzarella cheese.
  13. Cut the green beans into 2 inch pieces.
  14. Melt remaining 2 tbsp. butter in small pan.
  15. Crush the corn flakes in a plastic bag and add them to the pan with butter. Toss to coat well.
  16. Spread green beans in bottom of 9 inch casserole baking dish.
  17. Pour all mushroom mixture over green beans and mix well together.
  18. Top with buttered corn flakes.
  19. Bake at 400 degrees until light brown and bubbly, approximately 20 minutes.

 

This recipe was shared by my sister-in-law, Dawn.  She brought this one to Mother’s Day dinner and everyone raved about it.  Very good stuff!  Thanks so much for sharing the recipe, Dawn.  It was wonderful!

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