Ate you staying to think about your Thanksgiving menu? I know I am as ours had to be portable. My mom is going to be here a couple days before to help me cook, then we will transport it to her house the day before Thanksgiving. Hopefully we can pull off a portable meal for 6! This recipe looked easy enough to throw together the day of Thanksgiving.
Today's recipe comes from one of my favorite facebook pages Sweet Tea and Cornbread. They have some amazing recipes and ideas, so go check them out!
Not your Grandma's green bean casserole
3 Tbs. butter
1/2 cup diced sweet onion
1 cup sliced fresh mushrooms (optional)
1 stalk celery, diced
2 Tbs. flour
1/2 cup half and half (can use milk)
2 cups sour cream
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
2 tsp. Worcestershire sauce
2 tsp. soy sauce
2 (15 oz.) cans of French style green beans, drained
1 (15 oz.) can whole green beans, drained
2 cups shredded cheddar cheese
1 sleeve Ritz crackers, crushed
3 Tbs. butter, for dotting top with
Melt the butter in a deep skillet or pan. Saute the chopped onion, celery and the mushrooms just until softened a little. Add the 2 Tbs. of flour to this and cook just a little to get rid of the raw flour taste. When it bubbles add the half and half and stir until it thickens.
Turn the heat down and add the sour cream and seasonings, including the Worcestershire sauce and soy sauce. Mix well.
Mix in the three cans of green beans until all are coated. You can use 3 cans of French style green beans, but I like to use two and 1 can whole green beans. I think the texture is just better. Pour into a 2 1/2 quart casserole that has been sprayed with nonstick cooking spray. This looks sort of yucky at this stage, but don't let the appearance fool you, it's gonna be good!
Sprinkle with the shredded cheese, crumbled Ritz cracker crumbs and dot with butter.
Place in a 350 degree oven for 35-40 minutes. It should be hot and bubbly and the top should just be starting to brown.
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