Alpine Green Bean Gratin

Another take on the "old" green bean casserole. I have played around with this for a while now and this is the end result. I hope you enjoy it!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb fresh green beans or 1  lb frozen green beans, cut into French style
• 4  tablespoons butter or 4  tablespoons margarine
• 3⁄4 cup  finely sliced onion
• 1 1⁄2 garlic cloves, minced
• 1⁄2 lb  sliced mushrooms (I use button)
• 1  cup sour cream
•  fresh ground black pepper, to taste
•  salt, to taste
• 2 1⁄2 cups swiss cheese (Emmanthaler, Gruyere or Jarlsberg)
• 1⁄3 cup  dried breadcrumbs

Directions

1. Heat oven to 350°F.
2. Steam green beans, if using fresh, over boiling water until crisply tender, 3-5 minutes,.
3. If using frozen, follow directions on pkg.
4. When cooked through but still crunchy remove from steamer(plunge beans into an ice bath).
5. Drain and pat dry before continuing.
6. In large skillet, melt 2 or 3 tablespoons of butter or margarine and add the onion, cook until translucent.
7. Then add mushrooms and cook, until moisture has evaporated.
8. Then add garlic and cook for 30 seconds.
9. Stir in sour cream, cheese, green beans, salt and pepper to taste.
10. Mix to coat all ingredients and turn off heat.
11. Lightly coat a shallow baking dish with nonstick cooking spray.
12. Spread green mixture evenly in baking dish.
13. Top with bread crumbs.
14. Dot with remaining 1 or 2 tablespoons butter or margarine.
15. (At this point can be refrigerated up to 24 hours before baking; just bring back to room temperature before baking.).
16. Bake for 25 minutes or until golden brown and sauce is bubbly.
17. Serve hot or warm.