Recipe by nsomniak6
This is a slightly different version of Cooking Light's green bean casserole. It has a bit more flavor and I think less soggy.
Top Review by Spuffed
This was pretty darn good! Here are my variations: I skipped the mushrooms (didn't have them) and used 2 shallots instead of a small onion. I cooked the casserole and then took half and froze it in a zip lock baggie. I defrosted it in the fridge overnight and baked in 350 degree oven for 12 minutes to reheat. It tasted just as good as it did fresh from the oven. Even the topping turned out great! I'm not quite sure that I will cook it this way again as I missed the french fried onions. And the fat content of the swiss cheese meant that I could have switched them out for the F-onions for the same amount of fat. Of course, the cheese is healthier but I do love the fried onions! I am going to try it again with a lower fat swiss cheese and a sprinkle of the F-onions. Thanks for the recipe, nsomniak6.
- 1 teaspoon butter
- 1 small onion, minced
- 1 teaspoon flour
- 1 (4 ounce) can sliced mushrooms, drained
- 2 (15 ounce) cans French style green beans
- 1⁄4 cup skim milk
- 15 ounces cream of mushroom soup
- 2 teaspoons soy sauce
- 1⁄2 cup shredded swiss cheese
- 1⁄4 cup sour cream
- 1 teaspoon pepper
- 1 cup prepared stuffing
- 1 teaspoon butter, melted
Directions See How It's Made
- Preheat oven to 350°F.
- Heat butter over med-high heat and sauté onions for 5 minutes.
- Add flour and stir constantly for 3-5 more minutes or until you cook the lour taste out.
- Gradually add milk stirring until blended.
- In a large bowl mix together beans, soup, soy sauce, sour cream, swiss cheese, onion mixture and pepper. Stir well.
- Mix stuffing with butter.
- Place into a casserole dish and sprinkle stuffing mix over the top.
- Bake for 25 minutes.