Grandma's Green Bean Casserole

Grandma's Green Bean Casserole is full of crunchy onions, colorful green beans, and gooey cheese topped with breadcrumbs!

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Course: Vegetarian

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

¼ cup butter
1 small sweet onion (about ¾ cup) peeled and sliced
8 ounces fresh mushrooms sliced
3 Tablespoons all purpose flour
⅔ cup milk
1 cup sour cream
½ teaspoon pepper
½ teaspoon garlic powder
1 tablespoon Worcestershire sauce
3 cans cut green beans (14.5 ounces each) rinsed and drained (Or frozen equivalent)
1 ½ cups shredded cheddar cheese
3 tablespoons butter melted
1 sleeve Ritz crackers (roughly 30 crackers) smashed into crumbs

Preheat the oven to 350F. Spray a 9x13 baking dish with cooking spray.
In a large skillet, melt the 1/4 cup butter. Saute the onion and mushrooms until soft and tender.
Sprinkle in the flour and stir to coat. Cook, stirring for 2-3 minutes until the raw flour taste is gone.
Pour in the milk and stir until it starts to thicken.
Reduce the heat to a simmer and stir in the sour cream, spices, and Worcestershire sauce. Stir to combine.
Stir in the green beans and stir until they are coated.
Pour the green bean mixture into the prepared baking dish.
Top with shredded cheese.
Combine the remaining 3 tablespoons melted butter and cracker crumbs in a bowl. Toss to coat.
Sprinkle the buttery crumbs over the cheese.
Bake the dish for 30 minutes or until bubbly, the cheese is melted, and the cracker topping is a golden brown.
Remove and let sit for 2-3 minutes for the juices to set.
Serve warm!

If you’re a cheese lover, the only things that you need to mix are your cracker crumbs with some parmesan cheese for an extra gooey topping!

For more crunch on top of your casserole, you can add french fried onions to the topping.

The french style cut green beans are "fancy" looking but because they are thinner, they will cook quicker. You might need to adjust the baking time a little.

To prep your fresh green beans, boil them for around 6 minutes before transferring them to an ice bath using a slotted spoon. Drain completely.