Green Bean Casserole

We can’t eat like this every weekend but once every couple of months we like to make a big southern style Sunday dinner. Green Bean Casserole isn’t just for holidays. A friend at my office gave me a mess load of green beans fresh from the garden so this is what we decided to do with the extra greenbeans.

To make this Green Bean Casserole you need:

4 cups prepared green beans
1 white onion chopped
8 oz mushrooms chopped
1 tea sp garlic powder
1 tea sp onion powder
1/4 tea sp dried basil
1/2 cup fat free sour cream
2 tbsp butter
1 cup milk
1 cup chicken style vegetable broth
2 tbsp flour
handful of french fried onions

Start on the stove top by sauteing the onions in an oven safe casserole dish. When the onions are cooked add the mushrooms and cook until all the moisture is released. Then stir in the cup of broth. Add the green beans. We added leftover beans we had from the night before but frozen would work as well. Season with garlic and onion powder, dried basil, and salt to taste. In a separate bowl melt the butter and combine with the flour then add that paste to thicken. Add one cup of milk, sour cream and stir well. Then transfer from the stove top to the oven. Bake at 350 for 30 minutes. Check it after 30 minutes and add the fried onion topping and bake for another 15 minutes.