Ingredients
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1/2
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1
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2
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1/2
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1
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1/2
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1
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Directions
Green Bean Casserole – No Canned Onions or Soup, If you’re looking for an update to the classic green bean casserole, this is it. It’s very fresh tasting. Adapted from a Penzey’s spice catalog from several years ago. The cooking sherry is optional, but it really adds to the flavor., This was TASTY! Guests asked for the recipe. used all the ingredients except for the lemon zest and it was fantastic. My blanched green beans were more appetizing than the picture so be sure to not to overcook vigorously boil salted water first then put green beans in pot, from the time the water boils again, cook 3min max and put them in ice water to get the bright green. I like a more “crispy” texture than mushy. Next time I may add a tiny bit more cheese to improve the ratio of cheese to bread crumbs., Was looking for a green bean recipe without processed ingredients in it and had high hopes for this one. Made as written and ended up a bit disappointed by this recipe. Was served for Thanksgiving and 4 of the 6 eating didn’t care for it at all. I’m not sure if it was the lemon or the sherry that made it taste “off” for us but plan to give it another try without either.
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Steps
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1
Done
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Cook Green Beans According to Package Directions. |
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2
Done
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in a Medium Saucepan Over Low Heat Saute Onions, Thyme and Parsley in Butter For 5 Minutes. |
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3
Done
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Blend in Salt, Pepper, Flour and Lemon Peel. Add Sour Cream and Sherry, and Cook on Low For 3 Minutes. |
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4
Done
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Grease a Medium/Large Casserole Dish With Butter, Add Cooked and Drained Beans to the Dish. Pour the Sour Cream and Spice Mix Over the Beans, Stir Gently to Coat. Sprinkle Grated Cheese and Bread Crumbs Over the Top of the Dish. |
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5
Done
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Bake at 350 For 20 to 30 Minutes, Until Topping Is Lightly Browned. |
