| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- Kosher salt
- 1 1/2 pounds fresh French green beans, ends trimmed
- 4 tablespoons butter, divided
- 2 tablespoons finely chopped Vidalia onion
- 4 ounces baby portobello mushrooms, cleaned and finely chopped (about 2 tablespoons)
- 2 tablespoons all-purpose flour
- 1 cup (8 ounces) sour cream
- Freshly ground black pepper
- 1 1/2 cups corn cereal (recommended: Corn Flakes)
- 1/2 pound grated mozzarella cheese
Instructions
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
- Cut the green beans into 2-inch pieces. Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat. Spread the green beans over the bottom of a 9-inch casserole dish. Pour all of the mushroom sauce mixture over the beans and top with the grated cheese. Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 253 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 55 mg |
| Sodium | 374 mg |
Reviews
This has become a thanksgiving & Christmas stable for the last 10 years at my table.
The best green casserole ever! My niece waits every year for me to cook this casserole for Thanksgiving dinner. It has become a tradition.
Great recipe, we get rave reviews every time we make it. Once you make it, you’ll never used canned cream of mushroom for anything again. We added more onions, mushrooms, and sour cream. It is so delicious and pretty easy. Thanks so much!!
I love this recipe. I don’t like canned green beans so I’ve never eaten the typical green bean casserole served at Thanksgiving. I would probably reduce the amount of cheese next time, it was delicious but I think the beans in the creamy sauce is tasty enough that I wouldn’t need all that cheese making it more fattening.
I absolutely LOVE this recipe! I have made it for Thanksgiving for a few years now and everybody loves it. TIP: I usually cook the green beans a little longer than suggested, because the first time I made it the beans were too al dente.
that’s my favorate casserole ‘s i always like green bean casserole
Everyone liked it and we all appreciated the green beans not being soft and mushy. I think next time I will add a little more sour cream or maybe some cream. I used the onions also as that is my husband’s favorite part. I definitely will make it again and make a couple of slight changes.
I made this recipe for Thanksgiving today. Cooking the green beans for 5-7 mins, then cooking the whole casserole for only 20 mins did not cook the green beans all the way. Luckily, I had to heat them up later in the day and they did become tender. I will boil the beans longer next time….most of the dish was over cooked, because we had to reheat till they were done. I tweeked the recipe a bit, using Trader Joe items and using fried onion pieces instead of corn flakes and I added some cream to make it more creamier, but next time I’ll add more. 100% better than the canned cream of mushroom recipe! Thanks
Super Yummy! I will definitely make this recipe again :
I made this recipe last year for Thanksgiving. I also made the traditional dish using the fried onions. My family loved this recipe. I also, like others tweeked the recipe a bit. I steamed my string beans, instead of boiling them, I used more sour cream and mushrooms. I mixed the sauce mixture and the cheese with the string beans before placing them in the dish. I topped it off with a little more cheese and the cornflakes. I was so impressed with the home-made mushroom sauce, and the ease of making it, that I will NEVER buy canned cream of mushroom again. This recipe is very fresh and delicious! I am making it again this year, but I am going to top it with a mixture of cornflakes and the fried onions. Like every recipe, you have to make it your own!