I never liked the “traditional” green bean casserole – the one made with cream of whatever soup and those french-fried onions. I don’t know why, but it just never sat well with me. Then last year, my nephew made Thanksgiving Dinner for everybody, and he made green bean casserole. I thought, “ok, he worked really hard to make this wonderful dinner, I will try everything.” And I took a scoop of the casserole. And oh…my….gosh. It was AWESOME!!! Creamy, cheesy, buttery, green-beany… it was wonderful. I got the recipe from him. And now I’m sharing it with you. It also appears at Allrecipes.com, as “Grandma’s Green Bean Casserole“.
- 2 Tbs. Butter
- 2 Tbs. flour
- 1 tsp. salt
- 1 tsp granulated sugar
- 1/4 c. onion, diced
- 1 c. sour cream
- 3 cans (14.5 oz ea.) French Style Green Beans, drained
- 2 c. shredded cheddar cheese
- 1/2 c. crumbled Ritz crackers
- 1 Tbs. butter, melted
Preheat oven to 350.
Melt 2 Tbs butter in 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 mixture to a 2 1/2 quart casserole dish. Spread shredded cheddar cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
Bake 30 minutes in preheated oven, or until the top is golden and cheese is bubbly.
Serves about 10, unless you have big appetites…