Something new for your holiday (or any day!) table, Green Bean Cobbler, AKA the other green bean casserole!
Plain and simple, a green bean casserole says holiday dinner...but before you look away, you may want to take a peek at the ingredients in this Green Bean Cobbler, because this is a whole new (and delicious!) take on the annual green bean casserole and just might become a year round favorite for your family.
A Green Bean Cobbler on your Thanksgiving table is the perfect way to enjoy those green beans put away in the freezer from last year's garden. But no worries, it is just as delicious when made with green beans from the grocery store. Plus it is nothing like the more famous holiday green bean casserole, this one is not too salty or overly processed, it is fresh and delicious!
This is not the usual green bean casserole, it is better!
With green beans, sour cream, cheddar cheese, and a crunchy topping, what is not to like? This is from one of my favorite cookbooks, One Bite Won't Kill You. The author suggests that this casserole be made with either garlic or onions. And I think she is correct, using both may overpower the sour cream sauce covering the green beans. I love it with just garlic, but onions are calling out loudly so the next time will be with onions.....
Some thoughts on this recipe:
It is a few more steps to make than the usual Green Bean Casserole, but you will love the fresh flavor that comes together in this recipe.
And while this is perfect for you holiday table, it is just as delicious with barbequed chicken for a weeknight meal, anytime!
This recipe is best made with frozen and cooked green beans, I have not made it with canned green beans, but it would be easy to adapt.
Ingredients needed for this recipe:
- green beans
- butter
- garlic or onion
- sour cream
- flour
- salt
- freshly ground pepper
- sharp cheddar cheese
You will also need the following:
- medium size saucepan with a lid
- colander
- medium sized mixing bowl
- whisk
- sauté pan
- cutting board
- kitchen knife
- measuring spoons
- measuring cups
- hand grater
- 2pt baking dish
Now we are ready to begin!
adapted from: One Bite Won't Kill You
350-degree oven
1 pound green beans
water and salt for cooking
1 T butter (2 T butter for the onion version)
2 - 3 cloves garlic minced OR 1 small onion minced
1 c sour cream
3 T flour
salt and pepper to taste
1 c shredded sharp cheddar cheese
1 c fresh bread crumbs (1/3 c dry bread crumbs can be substituted)
garlic salt
Shred the cheese and set aside. Mince the garlic, set aside.
Place green beans in a mediums size pan, add water and a dash of salt, bring to a boil, reduce heat, cover and cook gently until just tender. Do Not Over Cook. Drain well and return the green beans to the pan, and set aside.
While the green beans are cooking, sauté the garlic OR onion in the butter, over a medium-low heat, when tender set the pan aside. Note: do not let the garlic or onions brown.
In a medium sized mixing bowl, combine sour cream, flour and salt, and pepper to taste. Add the sautéed garlic to the sour cream mixture. Stir in the green beans and stir together gently.
Place the green bean mixture into a 2 qt. casserole, cover with the grated sharp cheddar cheese, followed by then the breadcrumbs.
Lightly sprinkle the bread crumbs with a touch of garlic salt.
Bake 25 minutes or until the top is brown and the sour cream mixture is bubbly.
Storage options for Green Bean Cobbler. Store leftover Green Bean Cobbler in the refrigerator for up to three days. Reheat gently before serving. I do not recommend freezing the leftovers due to a loss of flavor and texture.
UPDATE: For your convenience, a "copy and paste" version of Green Bean Casserole has been included below.
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Printable "copy and paste" version:
Green Bean Cobbler
adapted from: One Bite Won't Kill You
350-degree oven
1 pound green beans
water and salt for cooking
1 T butter (2 T butter for the onion version)
2 - 3 cloves garlic minced OR 1 small onion minced
1 c sour cream
3 T flour
salt and pepper to taste
1 c shredded sharp cheddar cheese
1 c fresh bread crumbs (1/3 c dry bread crumbs can be substituted)
garlic salt
Shred the cheese and set aside. Mince the garlic, set aside.
Place green beans in a mediums size pan, add water and a dash of salt, bring to a boil, reduce heat, cover and cook gently until just tender. Do Not Over Cook. Drain well and return the green beans to the pan, and set aside.
While the green beans are cooking, sauté the garlic OR onion in the butter, over a medium-low heat, when tender set the pan aside. Note: do not let the garlic or onions brown.
In a medium sized mixing bowl, combine sour cream, flour and salt, and pepper to taste. Add the sautéed garlic to the sour cream mixture. Stir in the green beans and stir together gently.
Place the green bean mixture into a 2 qt. casserole, cover with the grated sharp cheddar cheese, followed by then the breadcrumbs.
Lightly sprinkle the bread crumbs with a touch of garlic salt.
Bake 25 minutes or until the top is brown and the sour cream mixture is bubbly.
~~~~
Might try this new twist on hubby's old fav, green bean casserole. Thanks so much for linking up at the Unlimited Link Party 89. Shared.
ReplyDeleteThank you Dee, and thank you for hosting! I appreciate sharing with and learning from your readers.
DeleteOh I think we might have to try this variation this holiday season. I love green bean casserole but sick of eating the same thing year after year. Pinned.
ReplyDeleteIt is a nice change of pace for any dinner! Thanks for stopping by, I appreciate it.
DeleteThis actually makes green beans good! Wow would love to try!
ReplyDeleteThank you!
DeleteI Love green bean casserole. And I've just got to try this "other" green bean casserole. Oh my, sounds oh so yummy!
ReplyDeleteVisiting today from #AnythingGoesLinky #38,39&40
I hope you give it a try, truly different and delicious! Thanks for stopping by, I apprecaite it.
DeleteYou have some wonderful recipes. This really sounds delicious and timely for Thanksgiving.
ReplyDeleteThank you Judee, and have a wonderful Thanksgiving celebration.
Delete