| | Directions | | Heat oven to 350°. Grease a 2-quart baking dish. In a large saucepan, melt butter over medium-low heat. Add mushrooms and onion; sauté, stirring, until mushrooms are browned and onions are tender. Stir in flour, salt, and pepper, stirring until flour is mixed into the fat. Gradually stir in the milk. Continue cooking, stirring, until slightly thickened. Stir in cheese, sour cream, and drained green beans. Spoon into the prepared baking dish. If desired, sprinkle with a few tablespoons of shredded Parmesan cheese. Combine bread crumbs and melted butter. Sprinkle over the casserole. Bake for 25 to 30 minutes, until bubbly and browned. |
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| Ingredients | | - |  | 4 cups cooked French-cut green beans, 1 1/2 pounds frozen or 3 cans (15 ounce drained |
| - | | 3 tablespoons butter |
| - | | 8 ounces sliced mushrooms |
| - | | 1/4 cup finely chopped onion |
| - | | 2 tablespoons flour |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon ground black pepper |
| - | | 1 1/2 cups Milk |
| - | | 1 1/2 cups shredded Cheddar cheese (6 to 8 ounces) |
| - | | 2 tablespoons sour cream |
| - | | 1 cup soft bread crumbs |
| - | | 1 tablespoon melted butter |
| - | | Parmesan cheese, optional |
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