Austrian Green Beans

Name: Austrian Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 oz. frozen green beans, cooked; 1/4 c. margarine; 1 onion, chopped; 1/4 c. flour; 1 c. cream (light); 1 c. milk; 2 cubes chicken bouillon; 1 c. grated Swiss cheese; 1 can French fried onions; salt and pepper

Eats Now Editorial Team · 716 kcal · Meat & Poultry

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Austrian Green Beans – a delicious recipe with frozen green beans, margarine, onion, flour, cream, milk. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

20 oz. frozen green beans, cooked
1/4 c. margarine
1 onion, chopped
1/4 c. flour
1 c. cream (light)
1 c. milk
2 cubes chicken bouillon
1 c. grated Swiss cheese
1 can French fried onions
salt and pepper

1
Saute onion in butter.
2
Stir in flour and gradually mix in cream and milk.
3
Add bouillon or a dehydrated chicken broth packet, stirring until thick.
4
Season to taste and add Swiss cheese.
5
Add green beans and pour into a 1 1/2-quart casserole; sprinkle with fried onions.
6
Bake at 350u00b0 for 30 minutes.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 20 oz. frozen green beans, cooked, 1/4 c. margarine, 1 onion, chopped, 1/4 c. flour, and more.

Yes, Austrian Green Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
716 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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