Ingredients
- 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
Instructions
- Preheat the oven to 350F. Spray a 9×13 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!
Notes
- Better topping - Mix parmesan cheese into cracker crumbs for extra flavor, or French fried onions for more crunch.
- French-style beans - Thinner beans look fancy and cook faster, so reduce baking time slightly if using.
- Prep fresh beans - Quick boil for about 6 minutes, then transfer to an ice bath with a slotted spoon and drain completely before using. This keeps their bright green color!
