Green Bean Casserole                          
Source: Penzey’s Catalog
Passed on from Bev to Sue to Chyrel

Ingredients:
1 small onion, minced
1/2 tsp thyme leaves
1 tbs parsley, minced
2 tbs butter
1/2 tsp salt
1/2 tsp pepper
1 tbs flour
1/2 tsp minced lemon peel
1 cup sour cream
 

Directions
1 20 ounce package frozen French cut green beans, cooked according to package instructions, drained
(or 1 1/4 pounds fresh green beans, ends removed, cooked in a large pot of boiling water until tender but still snappy, 6 to 8 minutes)

1/2 cup sharp cheddar cheese, grated
1/2 cup bread crumbs
 

Cover dehydrated lemon peel in 1 1/2 tsp water, let stand 5 minutes. (I don't do this, I just use fresh lemon peel).

In a heavy-bottomed 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 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.

Serves 6 to 8 as a side dish.


Note from Bev: I always use the fresh green beans in this. Don't know how it would be with the frozen ones.

Note from Sue- I used the Trader Joe frozen whole French green beans and they were good-very thin and tender.

Note from Chyrel- Make sure you use thyme and not tarragon like I did.