Green Bean Casserole

Recipe courtesy of Good Samaritan University Hospital 
Serves 6

Ingredients

• 2 (12 oz.) packages frozen French-cut green beans
• 8 ounces cremini mushrooms, quartered
• 3 tablespoons butter
• 1 small onion, halved and thinly sliced
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons all-purpose flour
• 1/2 teaspoon lemon zest
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 1/2 cup milk
• 1 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1 (2.8 oz.) can canned French-fried onions

Directions

• Preheat the oven to 350 degrees.
• Place green beans into a saucepan and fill with about 1/2 inch of water.
• Bring to a boil and steam until beans are tender but still bright green, about 5 minutes. Drain and toss with the mushrooms. Set aside.
• Melt the butter in a large skillet over medium heat. Add the onion and parsley. Cook and stir until onion is tender.
• Whisk in flour until blended, then mix in the lemon zest, salt, and pepper.
• Gradually whisk in milk, stirring constantly, so that no lumps form.
• Stir in sour cream.
• Warm over medium heat until the sauce begins to bubble. Mix in the green beans and mushrooms, stirring to coat.
• Remove from heat and toss briefly with some of the cheddar cheese and French-fried onions, saving some of each to sprinkle over the top. Spoon into a 1 1/2-quart casserole dish and top with the reserved onions and cheese.
• Bake in the preheated oven until the cheese melts, about 15 minutes.

View additional recipes.