A Different Green Bean Casserole Recipe #261410
Still uses canned green beans, but not the other "classic green bean casserole" stuff.
by *Parsley*
45 min | 15 min prep
SERVES 8
- 5 tablespoons butter
- 1 cup coarsely chopped onion
- 5 tablespoons flour
- 2 cups low-fat milk
- 1 tablespoon Dijon mustard
- 1/4 cup shredded parmesan cheese
- 1/2 teaspoon salt salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 2 (15 ounce) cans cut green beans, drained
- 1 cup crushed buttery cracker, such as Ritz
- Preheat oven to 375. Grease/spray a casserole dish; set aside.
- Melt butter in a saucepan. Add coarsley chopped onions and sautee until soft and translucent but NOT brown.
- Stir in the flour until dissolved.
- Whisk in the mlik, stirring constantly for several minutes until thickened.
- Stir in the Dijon, parmesan cheese, salt, pepper and red pepper flakes. Stir constantly until thick and cheese is melted.
- If too thick at this point, add more milk.
- Remove from heat and gently stir in the drained green beans.
- Pour into the prepared casserole dish.
- Sprinkle with the crushed buttery crackers.
- Bake at 375 for 30 minutes or until cracker crumbs brown.
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5 stars