With these delicate cornmeal pancakes topped with all your favorite taco ingredients, give your tacos a pancake twist!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ pounds fresh green beans, trimmed and snapped
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 2 tablespoons grated onion
- 1 teaspoon white sugar
- 1 teaspoon salt
- 2 cups sour cream
- 8 ounces coarsely shredded Swiss cheese
- 2 cups corn flakes, crushed
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until slightly tender, about 5 minutes.
- Stir 2 tablespoons butter, flour, onion, sugar, and salt together in a saucepan over medium heat; gradually stir in sour cream. Cook and stir mixture until hot, thickened, and smooth, about 10 minutes. Add steamed green beans to the cream mixture. Pour green bean-cream mixture into a 2-quart casserole dish; sprinkle with Swiss cheese.
- Mix corn flakes and 2 tablespoons butter in a bowl until well coated; sprinkle over Swiss cheese layer.
- Bake in the preheated oven until cheese is bubbling and topping is browned, about 20 minutes.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 16 g |
| Sodium | 472 mg |
| Sugars | 3 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I’ll definitely make this again and again. I used crispy onions instead of corn flakes. They wasn’t any left for leftovers.
We thought it was really good! I’ve been making this since I was in High School, (I’ll soon be 70!) but the sour cream was a new addition. I love how the beans stay “meaty”.
This is my families favorite. My father found this recipe in the road when he was alive and it’s been a family favorite ever since!
I made this, the 1st time, a few years ago, when searching for different type of green bean casserole. I was so over the fried onions, cream of mushroom stuff. Let me say, this recipe did not disappoint! It’s incredibly cheesy and SO tasteful!! A huge hit!! I made it exactly how the recipe calls, which is unusual for this place. It’s superb, even my 6 kids loved it. I am making this for Christmas dinner again. A true staple in our southern home. Thank you for posting it!
I wanted to add a couple of things. This recipe was related to me over 20 years ago by a friend I met when we were both VERY pregnant with our first children in a childbirth class (Hi Nancy!). One day, while on a walk with our new babies, we started talking about holiday meals and decided to share our favorite recipes. I don’t remember what I offered up, but I’m sure I got the better end of that deal. Those babies are all grown up now, but my family still looks forward to this casserole every holiday (and sometimes just because I couldn’t resist some nice-looking green beans at the market). Doubtless, this recipe had been around for a long time before I knew about it, yet I wanted to share it as it had been shared with me. Next, blanching the beans will result in a crisper bean.
My mother makes this recipe for holidays and my boyfriend and I just can’t get enough of it
This is a wonderful recipe! I have been making for the holidays every year for about 30 years, my Aunt gave me this recipe, she got it from a friend in the late 40’s, so it’s been around a while!!! I always add a little more sugar to it and extra cheese. It always turns out great!