{Not Your Grandma's} Green Bean Casserole

When I was little I had a complicated relationship with this traditional dish.  It was surely a close relative of a questionable looking school lunch mystery but I was always drawn back to the cream sauce and crunchy fried onions.  I felt like I should be grossed out by it but secretly, I loved it.  Every year I feel an obligation to make sure this strange friend of mine has a spot on my Thanksgiving menu.  This year I was on a quest to give it a make over that would bring it the full glory it really deserved.  I found a recipe that sounded promising, gave it a few tweeks and I'd say Mr. Green Bean Casserole has a promising future ahead of him.  I start with fresh green beans and don't use a can of cream of anything.  This is one green bean casserole I can fully embrace.

Ingredients:
2 TBS butter
2 TBS flour
1 tsp salt
1 tsp sugar
2 TBS dried onion
1 cup sour cream
3 lbs fresh green beans*
½ can french dried onions
2 cups shredded cheddar cheese
½ cup crumbled buttery round crackers
1 TBS butter melted

Directions:
1.Preheat oven to 350.
2.Steam fresh green beans by putting a scant ½ inch of water in a large skillet.  Add a little salt and bring to a boil.  Add green beans.  Cover, reduce heat and allow beans to steam for 3-4 minutes.
3.In a saucepan, melt 2 TBS butter.  Stir in flour until smooth.  Cook for one minute.  Stir in salt, sugar, dried onion and sour cream.  Add green beans and stir until coated.
4.Transfer mixture to a 2 ½ quart casserole dish.  Stir in ½ can of french dried onions.  Spread shredded cheese over top.  In a small  bowl, toss together cracker crumbs and remaining butter and sprinkle over cheese.
5.Bake at 350 for 30 minutes, until top is golden brown and cheese is bubbly.

*You can substitute 3 cans of french style green beans, drained, but I think the fresh green beans are what make this dish so fabulous.

Source:  allrecipes.com