Recipe(tried): Green Bean Casserole (2) (no canned onions or canned soup)

Two recipes that don't use canned soup

GREEN BEAN CASSEROLE
No Canned Onions or Soup Recipe

"If you're looking for an update to the classic green bean casserole, this is it. It's very fresh tasting. Adapted from a Penzey's spice catalog from several years ago. The cooking sherry is optional, but it really adds to the flavor."

1/2 cup onions, minced
1/2 teaspoon dried thyme leaves
1 tablespoon dried parsley, minced
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon flour
1/2 tablespoon minced lemon peel
1 cup sour cream
2 tablespoons cooking sherry
1 (20 ounce) package frozen French-cut green beans
1/2 cup sharp cheddar cheese, grated
1/2 cup breadcrumbs

Cook green beans according to package directions.

In a medium saucepan over low heat saute onions, thyme and parsley in butter for 5 minutes.

Blend in salt, pepper, flour and lemon peel. Add sour cream and sherry, and cook on low for 3 minutes.

Grease a medium/large casserole dish with butter, add cooked and drained beans to the dish. Pour the sour cream and spice mix over the beans, stir gently to coat. Sprinkle grated cheese and bread crumbs over the top of the dish.

Bake at 350 for 20 to 30 minutes, until topping is lightly browned.

Servings: 8
Source: appleydapply

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GREEN BEAN CASSEROLE

1 1/2 tablespoons olive oil
salt, to taste
pepper, to taste
2 1/2 lbs green beans
1 lb mushrooms, sliced
1 onion, chopped or sliced and separated into rings
2 bell peppers, sliced crosswise into rings (red or yellow, I like to use one of each)

Preheat oven to 350 degrees fahrenheit.

Wash the green beans, snap off ends and string if necessary. Toss them with a Tablespoon of the olive oil to coat them lightly. Layer in a large casserole dish with the other vegetables, sprinkling each layer lightly with salt and pepper. Sprinkle the top with the remaining oil.

Cover loosely with foil and bake for about 1-1/2 hours.

Source: Marlena