The New England Dairy Council is here to show us how to make a delicious cheese filled dinner dish.
Our dairy farm families of Connecticut believe in the importance of supporting their local community. You can join them by celebrate the holidays by putting a gallon of milk on the table of a Connecticut family in need through the Great American Milk Drive.
Cheesy Green Bean Casserole
2 Tbl butter
1 chopped onion
2 cups sliced fresh mushrooms
2 Tbl flour
½ tsp salt
¼ tsp black pepper
½ cup sour cream
1 cup shredded muenster or mozzarella cheese, divided
16 oz package frozen French-style green beans
¼ slivered almonds
1. Butter a 1 ½ qt baking dish with softened butter. Preheat the oven to 375 F
2. Melt the butter in a large sauce pan over medium heat. Cook the onion and mushrooms in the hot butter until the onions are softened, about 6 minutes. Stir in the flour, salt, and pepper; cook, stirring constantly, for 1 minute. Gradually stir in the sour cream. Stir in ½ cup of the shredded cheese, set aside.
3. Cook the green beans with 3 Tbl of water in the microwave on high for 4 minutes, until bright green and still slightly crisp. Drain then fold in to the sauce.
4. Transfer the green bean mixture to the prepared baking dish. Sprinkle with the remaining cheese. Bake for 15 minutes. Sprinkle with the almonds. Return to the oven and bake for another 10-15 minutes or until the casserole is bubbling and the almonds are golden brown. Let stand for 5 minutes before serving.