Recipe by Kerfuffle-Upon-Wincle
This is my friend Joe Comb's recipe -- he was a great friend and a great cook! He moved away from the Atlanta area several years ago, and I no longer know how to contact him. Wherever Joe is, I hope he is aware of Recipe Zaar -- The original recipe called for french cut green beans, but I prefer whole beans that I can actually chew! 2 1/2 - 2 3/4 pounds blanched fresh beans can be substituted!
Top Review by OCMom1
Tried with Thanksgiving dinner for the 1st time and it was way better than the old standby green bean casserole I grew up with. The swiss cheese and sour cream sauce was very tasty. My only misgiving is I used frozen green beans and it was a little hard to deal with trying to mix them all and get it into the baking dish. But I added on a about 7-8 additional minutes and they turned out just fine. I also used ritz crackers based on a couple other reviewer comments only because I have no other use for cornflakes; but they tasted great as a topping.
- 3 (1233.20 g) can green beans, drained or 1133.98-1247.37 g blanched fresh beans
- 29.58 ml butter, melted
- 29.58 ml flour
- 14.79 ml sugar
- 4.92 ml salt
- 29.58 ml onions, minced (optional)
- 226.79 g swiss cheese, grated (or minced)
- 453.59 g sour cream
- 354.88-473.18 ml corn flakes or 354.88-473.18 ml crushed buttery crackers
Directions See How It's Made
- Preheat oven to 350 degrees.
- Mix butter, flour, sugar, salt, onion, cheese, and sour cream.
- Add drained beans and mix gently. (Blanched fresh beans can be substituted for the canned beans.).
- Pour into 8 x 8 Pyrex casserole, sprayed with PAM, or other cooking spray.
- Top with 1 1/2 - 2 cups cornflakes (or crushed buttery crackers).
- Bake at 350 degrees for approximately 25-30 minutes, or until bubbly and the topping is golden, but not burned.