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Tuesday, November 15, 2011

Green Bean Casserole

I'm only 15 weeks into this pregnancy, so the cravings haven't struck vengefully, but when they do, I like to entertain them. Especially when they're mildly healthy. The latest one? Green bean casserole. Not the mushroom soup kind, but this one recipe I found and altered from It might not be the best sodium or fat-wise, but damnit, it tastes good. I have no idea what we're having with this for dinner tonight, but likely it will be grilled cheeses because they're easy and meatless (in a meatless mood again all of a sudden). Enjoy! :)

Grandma's (Modified) Green Bean Casserole
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon white sugar
1 T dried onion
1 cup sour cream
3 (14.5 ounce) cans low-sodium French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup (12 crackers) crumbled buttery round crackers
1 tablespoon butter, melted
French fried onions


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, a handful of French fried onions and 1 cup of cheese, and stir to coat.
  3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread remaining cup of shredded cheese over the top. Top with a handful of French fried onions. 
  4. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  5. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

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