Green bean bake

    50 min

    A deliciously different way to cook green beans. Green beans are tossed in a creamy white sauce with mushrooms, topped with grated cheese and crushed crackers and then baked.

    23 people made this

    Serves: 6 

    • 30g butter
    • 80g diced onion
    • 1 tablespoon finely chopped fresh flat-leaf parsley
    • 100g diced fresh mushrooms
    • 2 tablespoons plain flour
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon fresh lemon juice
    • 250ml soured cream
    • 2 (400g) tins cut green beans, drained
    • 120g grated Cheddar cheese
    • 225g crushed buttery round crackers, such as Ritz's
    • 4 tablespoons melted butter

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat an oven to 180 C / Gas 4.
    2. Melt 30g butter in a frying pan over medium heat. Cook and stir the onions, parsley and mushrooms in the melted butter until the onions are translucent and the mushrooms are giving off their juices, 7 to 10 minutes.
    3. Add the flour, salt, pepper and lemon juice; cook until the flour is slightly browned, 2 to 3 minutes. Stir the soured cream into the mixture. Mix the green beans into the mixture. Pour the green bean mixture into a 23cm square baking dish. Sprinkle the Cheddar cheese over the mixture. Stir the crackers and melted butter together in a small bowl until evenly mixed; spread evenly over the Cheddar cheese layer.
    4. Bake in the preheated oven until bubbly and brown, 20 to 30 minutes.

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    Reviews in English (27)


    A couple of notes to add to my recipe that didn't come through in the published version: When you are cooking the onions, parsley, and mushrooms, it should be a slow saute - without boiling. When you add the flour, salt, pepper and lemon juice, just cook for a couple of minutes to take the raw taste out of the flour (not until the flour is slightly browned). Lastly, for a larger group, just double all ingredients and use a 13x9 pan. It may take a little longer to heat through, but no other changes needed in the directions. Great for leftovers the next day - if you have any!  -  02 May 2010  (Review from Allrecipes US | Canada)


    I gave this recipe 4 stars because it was yummy, but called for WAY too much butter! The cracker crust was soggy and the butter pooled on the top of the dish. I actually used paper towels to sop up some of the pooled butter. So, delicious recipe, but if I make it again I will use very little butter in the topping, as the crackers are already buttery, and will brown without anything.  -  18 Nov 2010  (Review from Allrecipes US | Canada)


    This was a great change from the standard green bean casseroles I have had in the past. I added about 2 cups of mushrooms and a bit more lemon juice. Next time I am going to try fresh green beans and leave out the cheese. Yummy!  -  05 Dec 2010  (Review from Allrecipes US | Canada)