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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Adapted from River Road Recipes II, the Junior League of Baton Rouge and made my way. This is very tasty with a hint of lemon and the crunch of the topping. Ingredients:
2 tablespoons butter |
1 tablespoon parsley flakes |
1/3 cup chopped onion |
2 tablespoons flour |
1 teaspoon salt |
1/4 teaspoon garlic salt |
1/2 teaspoon pepper |
1 dash red cayenne pepper |
1 teaspoon lemon zest |
1 cup sour cream |
2 (14 1/2 ounce) cans french style green beans, drained |
1/4-1/2 cup savory herbs seasoned stuffing mix |
crumbled bacon (optional) |
1 tablespoon butter, melted |
Directions:
1. Melt 2 tablespoons of butter over medium heat.
2. Add parsley and onions and saute for 3-5 minutes.
3. Add flour and mix well.
4. Add salt, pepper, cayenne, lemon zest and sour cream.
5. Add beans and mix well.
6. Transfer into a 2 quart casserole and top with stuffing mix (and crumbled bacon if using).
7. Drizzle butter over the top.
8. Bake in 350 degree oven for about 30 minutes or until brown and bubbly.
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