Green Bean Casserole W/Swiss Cheese

"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!"
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by diner524 photo by diner524
photo by Seasoned Cook photo by Seasoned Cook
photo by Seasoned Cook photo by Seasoned Cook
photo by VickyJ photo by VickyJ
Ready In:


  • 3 (14 1/2 ounce) cans green beans, drained or 2 1/2-2 3/4 lbs blanched fresh beans
  • 2 tablespoons butter, melted
  • 2 tablespoons flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons onions, minced (optional)
  • 8 ounces swiss cheese, grated (or minced)
  • 16 ounces sour cream
  • 1 12 - 2 cups corn flakes or 1 1/2-2 cups crushed buttery crackers


  • 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.

Questions & Replies

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  1. mj4268
    After many years of the old standby casserole I found this a couple of years ago. Now, it is the most requested side dish for holiday dinners.
  2. CoffeeB
    This makes a great variation to my normal greenbean casserole that DS's love. I really like the idea of incorporating cornflakes for the topping. I did sprinkle a bit of garlic salt to season them and then broiled for two minutes to crisp em up. I ended up using cheddar cheese instead of swiss as that's what I had on hand. The swiss would add a lovely tartness I'm sure. I omitted the onions per families request. Thanks for a sure keeper!~ Made for Spring's PAC 09~
  3. 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.
  4. Quail2
    Have made this many times except I use part of the melted butter (about 2 teaspoons) to mix in with cornflake crumbs.
  5. Seasoned Cook
    Delicious! I had never tried a combination of green beans with cheese. The combo is very tasty!!! I sauted 1/2 onion and used buttered Ritz cracker crumbs on top since I did not have cornflakes. I may try mozzeralla cheese next time. My DH loved this dish better than the mushroom soup type. Thanks for sharing this recipe and now I have a different flavored green bean casserole to use for future meals. Prepared as a participant in the Cool Beans Event March 2010 of the Cooking Photo Forum.



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