When Kendall and I decided to share a pre-Thanksgiving recipe, I thought it would be super easy to choose my favorite to share with you. I was mistaken. There are too many dishes that I love and must have at the dinner table including (but definitely not limited to) stuffing, sunshine jello, salad, dinner rolls, and our family pickles- check out Shari’s family recipe here! The reason I ended up choosing the Green Bean Casserole is because it makes me think of Thanksgiving and we (my husband and I) have been asked to make it the past several years.
The beauty of the Green Bean Casserole is that you can buy all the ingredients from the store and throw it together super quickly OR you can make it from scratch. This year I told my husband that I wanted to make the cream of mushroom from scratch and he said, “Well, we don’t use cream of mushroom soup”… WHAT?! It’s true!! I just forgot. Below is the recipe we have been using the past few years and everyone raves about it! Happy Thanksgiving, friends!
Ingredients:
3-4 cans cooked & cut green beans – Green Beans (our family cans our own green beans so I will be using two jars of those)
1 small Onion
3 tbsp Butter
1 tbsp Flour
4-6 oz Sour Cream
1 dash of black pepper & salt
Topping:
1 container – Fried Onion Pieces (Trader Joe’s 8 oz can)
1 small package of Cheddar Cheese
Directions:
Preheat Oven to 375 degrees F.
Saute (finely chopped) onions in butter until they are translucent.
Add in flour, stir.
In a large mixing bowl stir together green beans, onion mixture, and sour cream. Mix thoroughly.
Pour mixture into the casserole dish and add toppings (optional) fried onions and/or cheese on the top.
Bake for 15 -20 minutes.
Serve immediately!
The Salty Exchange 