I made green bean casserole over Thanksgiving and several people asked for the recipe for the white sauce I used instead of cream of mushroom soup. I decided to put it on my blog for anyone else who is interested and so I don’t have to hunt for it next time I need it. It will be right here on my trusty blog waiting for me to seek it out! 🙂
This white sauce can be used for several different things besides green bean casserole. I have used it to make turkey pot pie, tuna casserole, and potatoe soup (usually make it thinner for this one). To give credit where it is due for this yummy sauce, I will tell you that the recipe is not mine. I learned to make it from my sister-in-law, who, of course, learned it from my mother-in-law.
1/2 cup butter/margarine
3/4 cup flour
4 bouillon cubes (or substitute salt)
4 c milk/water
- Dissolve bouillon cubes in 1 cup of hot water.
- Melt margarine in a saucepan on medium high heat.
- Add flour and mix with whisk (quickly before it starts browning)
- Add the bouillon and water mix and whisk.
- Add remaining 3 cups of water and whisk again.
- Heat until thickened stirring occasionally.