Now you can enjoy a great green bean casserole without the mandatory cream of mushroom soup.
With the holidays approaching, one of the mandatory dishes is a green bean casserole. Now understand I hate cooking with cans of soup. Just a general principle I follow if possible. So I went on the hunt for a substitute without the can of soup.
Adapted from Allrecipe’s Grandma’s Green Bean Casserole, I made a few adjustments after reading the comments. I went with swiss cheese instead of cheddar. I used fresh green beans when canned were recommended along with a few other modifications.
It’s a nice 4. Grandpa and wifo had two servings each.
First the beans. I blanched fresh beans to the point of just shy of done then the ice bath to stop the cooking. I suspect the recommend three cans drained or two pounds of frozen should be fine. But fresh is always better.
Second the cheese. I was just in the mood for Swiss cheese, but a nice sharp cheddar would be good.
Third the topping. I went with the suggested topping of crushed butter crackers (Ritz) mixed with butter but if you want the traditional can of onion rings that should work fine. Leave off the crackers, cook as directed but add the onion rings for the last five minutes of cooking.
Preheat oven to 350 convection or 375 conventional. Your green beans can be fresh but blanched to almost done, three cans drained or 2 pounds frozen.
Chop one small onion. Add two tablespoons butter to a large skillet over medium-high heat. Add onion and cook until clearing some, about 2-3 minutes.
Stir in two tablespoons flour until smooth and cook for one minute. Remove from heat.
Add one teaspoon salt, one teaspoon sugar, and one cup sour cream. Mix well. Stir in about two pounds of green beans and one cup of shredded cheese of your choice. I used swiss, but cheddar would be a good choice also.
Transfer the bean mixture to a 2 1/2 quart casserole dish. Top with the remaining 1 cup of cheese.
Crush 12 Ritz crackers to make 1/2 cup of crumbs. Melt 1 tablespoon butter in a microwave and then mix the butter with the crushed crackers.
Sprinkle over the casserole.
Bake for about 35-40 minutes until the top is golden and casserole is bubbly.
June 8, 2016