I had to have the recipe after trying it at a friend’s house during a dinner gathering. Delicious!
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 2 (16 ounce) packages frozen French-cut green beans
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 ½ cups shredded Cheddar cheese, divided
- 2 cups French-fried onions, divided
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium heat. Add flour and stir slowly until it forms a smooth paste. Quickly stir in green beans, sour cream, salt, and sugar before the flour paste becomes too thick or overcooked. Continue to cook and stir occasionally over medium heat until green beans have thawed and started to cook, 7 to 10 minutes.
- Transfer hot mixture to a large mixing bowl and gently stir in 1 cup of Cheddar cheese and 1 cup of fried onions until evenly mixed. Transfer to a 2 1/2-quart casserole dish and top with remaining Cheddar and onions.
- Bake in the preheated oven until bubbly, about 30 minutes.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 645 mg |
| Sugars | 2 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
It is good but… My family personally found that the cheese was excess for the recipe. The creaminess is great as well as the flavor. I cooked the green beans some before following the recipe because we like them a little softer in the casserole. Cook time was a little excess for my oven. Overall a good recipe but its hard to beat a classic. I’ll stick with the traditional in the future.
I’m not a fan of the typical Campbell’s soup green beans casserole so I thought I’d try this recipe out this year. It turned out great! I sautéed some mushrooms and garlic in the butter. I added the beans and stirred in the flour. I added salt, pepper, paprika and Umami seasoning before adding the sour cream. I added a little cream to the mixture and then mixed in the shredded cheese and fried onions. I made the casserole the day before and stored it in refrigerator without the topping. While our turkey rested, I added the topping and baked it in the oven for about 30 minutes. It was a good addition to our Thanksgiving dinner!
I like the idea of this, but it felt like it was missing something- onion and black pepper?
The only thing I did different was I had about a third of a can of rotelle left from doing guacamole so I threw it in the casserole. I like this casserole pretty much except I could taste the sugar in it; even that small amount. Wasn’t a big fan of that. I think next time I make this I will omit the sugar.
Very simple recipe that skips the canned cream soups. Made as written. This serves a lot!