I was a tad bit hesitant to try this recipe, just because I have never been a true fan of vegetables, but it was a knockoff of garlic mashed potatoes and those are my favorites so how bad could it be? Not bad at all!
This recipe is a healthy alternative to mashed potatoes and tastes extremely familiar, but I did add a few ingredients to give it a little more taste because the original recipe was a little bland for my tastes. I added a lot more garlic, green onions, a little bit of lemon, basil, parsley and pepper. It was MUCH better with the extra flavor – enjoy!
1 Head of Cauliflower
1/2 c. milk
2 T. butter
1 t. garlic salt
1/2 c. grated Parmesan cheese
2 T. fresh chives
salt and pepper (to taste)
1. Steam and drain cauliflower.
3. Add the remaining ingredients to the cauliflower.
4. Combine until smooth.
Green bean casserole has been one of my favorite dishes for years and years. But as much as I love the original recipe, it was v-e-r-y refreshing to find this recipe and put a new twist on the traditional green bean casserole. The sour cream, onions and cheese give the casserole a lot more taste and the crackers give it a nice touch – enjoy!
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/4 cup onion, diced
- 1 cup sour cream
- 3 (14.5 ounce) cans French style green beans, drained
- 2 cups shredded Cheddar cheese
- 1/2 cup crumbled buttery round crackers
- 1 tablespoon butter, melted
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
- Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
- Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.