You won’t find any canned soup in this recipe. This green bean casserole was always a staple at every holiday meal.
Melt 2 tablespoons butter in a medium sauce pan, add flour and cook gently until combined. Remove from heat, stir in salt, pepper and sour cream. Fold in drained green beans.
Place in a shallow 2-qt. casserole. Cover with cheese. Combine cornflake crumbs and remaining 1 tablespoon of butter (melted). Sprinkle over cheese. Bake at 350 degrees for 30 minutes or until cheese melts and crumbs are golden brown.
Optional: a small can of mushrooms, drained, is yummy in this recipe if you like mushrooms.
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It was ok straight out of the oven very mild flavored. As it cooled the sour cream and cheese kind of congealed into cottage cheese like lumps that clung to the beans but didn’t offer any depth of flavor. I found myself wishing for onions or bacon anything to liven this up. I’m glad I took this recipe for a test run before serving it for Thanksgiving.
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Mama Holli of Nobody Puts Mama In A Corner! on 1.17.2010
i LOVE sour cream in my green beans!!!!!! I love sour cream in just about anything!