Green Bean Casserole (No canned soup)

Betty Graves


This recipe is so different from your traditional Green Bean Casserole...If you are not fond of cooking with canned soup this is an excellent recipe for you.

Adapted from a Penzey's spice catalog from several years ago.

★★★★★ 2 votes
15 Min
30 Min


1/2 c
onions, minced
1/2 tsp
thyme, dried
1 Tbsp
parsley, minced or use 1/2 teaspoon dried parsley
2 Tbsp
1/2 tsp
salt and pepper
1 Tbsp
1/2 Tbsp
lemon peel, minced
1 c
sour cream
2 Tbsp
cooking sherry
20 oz
frozen cut green beans (or use french)
1 c
cheddar cheese, shredded
1/2 c
bread crumbs or canned onions


11. Cook green beans according to package
22 In a medium saucepan over low heat saute onions, thyme and parsley in butter for 5 minutes.
33 Blend in salt, pepper, flour and lemon peel. Add sour cream and sherry, and cook on low for 3 minutes.
44 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 (or canned onions) over the top of the dish.
55 Bake at 350 for 20 to 30 minutes, until topping is lightly browned.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Carb