The other day, when I posted about Thanksgiving dinner, Ms. Earth Muffin asked if I would post my “alternative” green bean casserole. I’m sorry I didn’t get it up here by feast day, but I can report it was a big hit and G dubbed it a definite “keeper”. So with no further ado, here is the Cheddar Green Bean Casserole. I initially found it on About DOT com, but modified the technique a bit. (Hopefully, you can still think about food!) 😉
1 family size package of frozen green beans (20 ounces or so)
3 T butter
8 ounces sliced mushrooms (I use crimini mushroom; they have a deeper flavor)
1/4 C finely chopped onion
2 T flour
1 tsp salt (or less)
1/4 tsp black pepper
coriander to taste
1-1/2 C milk
1-1/2 C shredded cheddar cheese
2 T sour cream
3/4 C bread crumbs (I used crushed stuffing mix)
1/4 C Parmesan cheese (mixed with the bread crumbs)
Cook the beans by covering with water and bringing to a boil for 3 mins. Drain and place in a large mixing bowl. Sprinkle with coriander. In a skillet, melt the butter and saute the onions and mushrooms until the onions are tender and transparent, stirring frequently. Add the salt and pepper and flour, stirring to incorporate the flour and making a roux. Let cook for a few minutes until very thick, then slowly add the milk and stir till well mixed, making sure no lumps develop. Whisk in the sour cream and cook until this thickens to a sauce-like consistency.
Pour this over the beans in the mixing bowl, add the cheddar cheese and mix with a spatula till all ingredients are incorporated. Transfer to a greased casserole dish, sprinkle over the crumbs and cheese mixture, and bake in a 350 oven for about 30 mins until bubbly.