The Soup-free Casserole

So, it’s Thanksgiving. Time for an immense amount of calories and some of those coming from a can, and not the garden. If anything, for the sake of time. Our family’s answer to this question? Roux to the rescue. I turn to the easy flour + butter combination where Cream of (insert processed food here) has previously tread. The best late November example here is the illustrious Green Bean Casserole. While we do use canned green beans, we skip the sodium-laden creamed soups in favor of the roux. This saves my chicken pot pies from weighing down their crusts, too. Let’s be real, we’d eat it anyway, these extraordinary comfort foods that fit the winter season like a glove.

Enjoy your holiday, however you cook it 🙂

Green Bean Casserole

Just give me a fork.

The Other Green Bean Casserole
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1 teaspoon white sugar
1/4 onion, diced
1 (8 oz) container sour cream
3 (15 oz) cans green beans, drained
12 buttery round crackers, crumbled
1 tablespoon butter, melted
2 cups shredded cheddar cheese
(and french fried onions.. because .. Thanksgiving)

1. Preheat oven to 350 F
2. Combine 2 TBS butter and flour in a large skillet over medium heat and cook 5 minutes. Remove from heat. Stir in salt, sugar, onion, and sour cream; stir in beans.
3. Place bean mixture into a shallow lightly greased 2 quart baking dish. In a small bowl, toss together cracker crumbs and melted butter. Top beans with cheese and cracker crumbs.
4. Bake in the preheated oven for 30 minutes or until cheese is bubbling.

Yield: 8 servings


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