I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, September 13, 2010

Green Bean Casserole

Green bean casserole in one of my niece Jacki's favorite side dishes. This recipe is a little more time consuming than the Campbell soup one, but still very easy to make. I think it's better this way, but that's just my opinion.

(serves 8)

*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.

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