Green bean casserole recipe without using Campbell's cream of mushroom soup?

Is their a recipe that does not use the condensed soup?Green bean casserole recipe without using Campbell's cream of mushroom soup?
Grandma's Green Bean Casserole





Ingredients


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


Directions


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.Green bean casserole recipe without using Campbell's cream of mushroom soup?
GREEN BEAN CASSEROLE





2 tbsp. butter


2 tbsp. flour


1/2 tsp. salt


1/2 tsp. Tabasco sauce


1 (1 lb.) can seasoned stewed tomatoes


2 (1 lb.) cans green beans, drained


1 (1 lb.) can small whole onions





Melt butter. Stir in flour. Add all other ingredients. Cook over low heat and stir until mixture begins to thicken. Put into 1 1/2-quart casserole and sprinkle 1/2 cup grated Parmesan cheese over the top. Bake uncovered 30 minutes at 375 degrees.


NOTE: If you like Parmesan cheese, 1/2 cup can be stirred into the casserole and 1/2 sprinkled over the top.
oooo i love green bean cass. if you find a good recipe, you must tell me and share!! mmm. yum.
Very, very easy. And very, very tasty.





Step 1: Steam about 1 lb green beans until tender but still al dente (not cooked to a limp death!). When done, remove them into a bowl of ice water. This will stop the cooking and keep the beans bright green. After 5 minutes, drain and set aside to come to room temperature.





Step 2: In a saute pan, saute 10-12 sliced mushrooms (roughly 1/2 lb) with a minced shallot and a little salt and pepper. When mushrooms have released much of their liquid but are still plump, kill the flame, splash in a couple of Tbs of marsala and mix.





Step 3. In a saucepan, make 2-3 cups of bechamel. When done, scrape in the mushrooms and all the other contents of the saute pan with a spatula. Mix.





Step 4. Place the beans in a casserole. Add in all the bechamel/mushrooms and mix thoroughly to coat the beans well. Sprinkle bread crumbs generously across the top and bake at 350degF for 40 minutes to heat through (or until the bread crumbs are dark golden brown).





Serve with a small block of parmiggiano-reggiano you can grate atop the beans at the table.