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Super Green Bean Casserole
  • 1 medium onion, thinly sliced
  • 1/2 cup butter
  • 1/3 cup flour
  • 2 cups whole milk
  • Dash hot sauce
  • 2 teaspoon soy sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon course ground black pepper
  • 1 teaspoon ACCENT  (optional)
  • 1 cup shredded sharp cheddar cheese
  • 3 cans cut green beans, (preferably Blue Lake)
  • 2 (4 oz) cans sliced mushrooms
  • 2 cans sliced water chestnuts
  • 1/2 cup toasted slivered almonds

Sauté sliced onion in butter until softened. Add flour, blend until smooth. Stir in milk, hot sauce, soy sauce, salt, pepper, and ACCENT if using. Blend in cheddar cheese until melted. Drain beans, mushrooms and water chestnuts to cream sauce. Pour into a greased two quart casserole or cast iron skillet and top with toasted, slivered almonds. (Alternately, you can used French fried onions) Bake  uncovered at 375° for approximately 30 minutes or until hot and bubbly.

(May be prepared the day before, omitting almonds, and refrigerated until ready to bake. Let come to room temperature or allow an hour for cooking)