Green Bean Casserole

Introduction: It’s the holiday season again, so it’s time to start prepping the kitchen to set the dinner table. I made this recipe back in 2011, when I spent my first Thanksgiving in California. It was good, and I’m considering making it this year or next… even if it’s not for Thanksgiving. *smiles*



  • 4 cans of French green beans, drained (I was lucky enough to find frozen French green beans and used those. Just chopped them up into bite size pieces.)
  • 4 Tbs butter, divided
  • 4 oz baby portobello mushrooms, cleaned and finely chopped
  • 2 Tbs all-purpose flour
  • 1 cup sour cream
  • 1/2 lb shredded mozzarella cheese
  • 1 1/2 cups corn cereal (I used regular corn flakes)
  • Salt & Pepper to taste



If using FRESH or FROZEN French green beans:

  1. Bring a large pot of salted water to a boil over medium heat.
  2. Add the beans and cook for until just tender but still firm.
  3. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking.
  4. Drain the beans and set aside.


  1. Preheat oven to 400°F.
  2. Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
  3. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes.
  4. Add the flour and stir for another minute, to cook out the raw flour taste.
  5. Whisk in the sour cream.
  6. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning.
  7. Cut the green beans into 2-inch pieces.
  8. Melt the remaining 2 tablespoons of butter in a small pan.
  9. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter.
  10. Toss to coat.
  11. Spread the green beans over the bottom of a 9-inch casserole dish.
  12. Pour all of the mushroom sauce mixture over the beans and top with the grated cheese.
  13. Sprinkle with the buttered cereal flakes and bake in the preheated 400°F oven, until light golden brown and bubbly, approximately 20 minutes.
  14. Remove from the oven and serve.

*** If you have a recipe you’d like to share or recommend for me to try, please feel free to let me know via Contact Me. -Elle

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