Prep 15 mins
Cook 30 mins
Still uses canned green beans, but not the other "classic green bean casserole" stuff.
- 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.
This dish was really good. I thought my family would balk since it looks so much like the classic green bean casserole, but tastes different, but they loved it. I did find that I had to use 3 cans of green beans instead of 2. My beans were just floating in the sauce to begin with! :) But I added another can, and it was perfect. Very good and tasty recipe. Thanks so much for sharing this! ....Gina :)