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Green Bean &
Cheddar Casserole

  • 1 # Birds Eye Frozen Whole Green Beans
  • 4 oz Button Mushrooms, sliced
  • 2 T Butter
  • 1 1/2 T Salt
  • 1/4 T Black Pepper
  • 2 C Milk
  • 2 T All Purpose Flour
  • 1/2 T Fresh Garlic, chopped
  • ½ C Onion, finely diced
  • 4 oz Adams Reserve Cheddar, shredded
  • 3 oz Durkee French Fried Onions

Pre-heat your oven to 350°F. In a large sauce pot, combine garlic, onions, mushrooms and butter. Season with salt and pepper. Cook over high heat until the mushrooms are tender and most of the moisture is gone. Stir in flour; cook for 1 minute. Then slowly whisk in milk until completely combined. Bring to a boil and cook until mixture thickens, about 3-4 minutes. Add in the green beans and bring back to a boil. Remove from heat and stir in half of the cheese; immediately transfer to a 9”x13” casserole dish. Sprinkle on the remaining cheese, followed by the fried onions. Cook 10 minutes or until the cheese is melted and the onions have turned a light brown. Serve while still hot.