GREEN BEAN CASSEROLE
*2 tablespoon butter
*2 tablespoon all-purpose flour (use rice flour for gluten free)
*1/2 teaspoon salt
*1 teaspoon white sugar
*1/4 cup yellow onion, diced
*1 cup sour cream
*1 1/2 -2 pounds fresh green beans, ends snapped off
*1 cup chicken broth
*2 cups shredded cheddar cheese
*1/2 cup crumbled Ritz crackers (omit cracker topping for gluten free or use rice crackers)
*1 tablespoons butter, melted
~Preheat oven to 350 degrees.
~Heat chicken broth in a saucepan (or steam-pan).
~Steam the green beans with the heated chicken broth.
~In a skillet over medium heat, sauté onions in 2 tablespoons butter, cook until translucent.
~Stir in flour, salt & pepper, until smooth, and cook for one minute.
~Add sour cream and half of the cheese.
~Mix and heat through, about 1 minute.
~Remove beans from steamer, and shake off any excess liquids.
~Set aside any liquid left from steaming green beans.
~Pour into a 2 1/2 quart casserole dish.
~Sprinkle remaining cheese over top of green bean mixture.
~Add leftover chicken broth from steamed green beans.
~In a small bowl, toss together cracker crumbs and 1 tablespoon of melted butter.
~Sprinkle cracker mixture over cheese.
~Bake for 30-40 minutes, or until the top is a golden brown and cheese is bubbly.
`substitute fresh green beans with 3 (14.5 ounce) cans of French Style Green Beans.
`add 1/2 cup bacon, cooked & crumbled.
`add 2 garlic cloves, minced (add when sautéing onions).
`substitute cracker topping with 1 (2.8 ounce) can French Fried Onions.