I love green beans. They are my favorite vegetable. We all have eaten and tried “The Green Bean Casserole” with condensed soup, etc. a few years ago, I tried the casserole another way. Let me say, I will never prepare it the old fashioned way again. You might say What? Ewww! No way! But trust me, this recipe is a winner. Even my picky father LOVED it and he is hard to please.
3 14.5 ounce cans of cut green beans, drained or 5 1/2 cups frozen , if using frozen, thaw before making casserole, or 5 1/2 cups fresh cooked al dente
1/2 cup onion, diced fine
2 Tablespoons of flour
1/2 teaspoon salt
1 1/2 teaspoons soy sauce (secret ingredient that rocks this recipe)
1 teaspoon sugar
2 Tablespoons butter
1 cup of sour cream
2 cups of cheese
1 large container of French fried onions
Preheat oven to 350 degrees. Melt butter in a skillet on the stove. Add flour to pan to make a roux. Cook for one minute. Do not burn! Add onion, salt, soy sauce, sugar and sour cream. Stir to blend. Add green beans and toss in mixture to coat. Pour into a 2 1/2 quart casserole dish. Top with cheddar cheese. Distribute onions on top of cheese and bake for 30 minutes or until hot and bubbly. I usually check halfway through the cooking time to make sure the fried onions are not getting too brown, if they are, tent with foil.
***Tip: This dish can be made a day or two ahead and refrigerated without the onion topping on it. Take it out of the refrigerator 20 minutes before you need to bake it. Right before baking, add the French fried onions. This can be a big time saver when trying to prepare a holiday meal.
Adapted from Allrecipes.