Green Beans Supreme
This is "yet another" alternative to the traditional green bean casserole with cream of "something" soups. But with the sour cream and cheese, it is still creamy. This recipe originally came from the cookbook "Candlelight and Wisteria" from the Lee-Scott Academy. It was originally submitted by Thelma Wilson
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INGREDIENTS
Nutrition- 5cups frozen cut green beans
- 1⁄2
- 1
- 1⁄4
- 2tablespoons all-purpose flour
- 1teaspoon salt
- 1⁄2
- 1⁄4teaspoon black pepper
- 1(8 ounce) container sour cream
- 1⁄2
- 1⁄2cup dry breadcrumbs, crushed fine (crushed ritz crackers can be substituted, if preferred)
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DIRECTIONS
- Cook green beans according to the package directions; drain well and set aside.
- Cook onion and parsley in 2 tbsp butter in a large skillet over medium-high heat, stirring constantly, until tender.
- Reduce heat to medium-low. Stir in flour, salt, lemon rind, and pepper. Add sour cream, stirring well. Add green beans; cook until thoroughly heated, stirring occasionally.
- Spoon mixture into an ungreased 8-inch square baking dish; sprinkle with cheese. Combine breadcrumbs and remaining 2 tbsp butter; sprinkle over cheese.
- Broil 8 inches from heat (with electric oven door partially opened) 5 minutes or until cheese melts and breadcrumbs are browned.
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