In the search for a green bean casserole recipe that doesn’t use canned Cream of Mushroom soup, I found this deliciousness. Not the healthiest way to use your beans, perhaps, but so good that two of us ate the entire casserole in one sitting.
Grandma’s Green Bean Casserole by Amy Barry from Allrecipes.com
Edited to use fresh green beans
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/4 cup onion, diced
- 1 cup sour cream
- 4 cups green beans, cut in one inch pieces and boiled or steamed until just cooked
- 2 cups shredded Cheddar cheese (we used quite a bit less and it was still great)
- 1/2 cup crumbled buttery round crackers
- 1 tablespoon butter, melted
- 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.