I hope everyone has a nice big, traditional meal planned this year! Because I don’t. Well, I guess we are having turkey, Vincent Price’s Pumpkin Pie and Mystery Pecan Pie, but in my family we don’t normally make bread stuffing or sweet potatoes with marshmallows on top. (Mostly because my dad is diabetic). And we are NOT making the traditional green bean casserole.
Instead we are making Sour Cream Green Bean Casserole!
- 3 T butter
- 2 T flour
- 1 t salt
- ½ t pepper
- 1 t sugar
- ½ t grated onion (I subbed onion powder)
- 1 cup dairy sour cream
- 2 (12 oz) pkgs French-style frozen green beans (I subbed fresh)
- ½ lb grated sharp cheese
- ½ cup corn flakes
- Combine flour, butter and cook gently. Remove from heat, stir in seasonings and cream.
- Cook beans until tender; drain. Fold in cream mixture, place in shallow 1 qt casserole and cover with cheese and then cornflake crumbs mixed with 1 T butter.
- Bake at 350 degrees for 30 minutes. Serves 6
This recipe is from The Queen’s Book, a community cookbook from 1967. I picked this one because I get so flippin’ sick of green bean casserole, even if we make it from scratch with fresh green beans and a homemade mushroom cream sauce. This year I wanted to try out something different!
Do you have a dish on your Thanksgiving table that you make every year but secretly can’t stand it?
Green bean casserole with canned beans and canned cream of mushroom soup is like that for me. Also, I hate turkey.
You heard me.
Every year I try to convince them to let me make something else, but they always insist on turkey.
But I think I can make some headway this year with the bean casserole substitution.
“How is it?”
“Good. You know I love casseroles with cornflake topping.”
The Verdict: Good!
From The Tasting Notes –
Very good casserole with a creamy sauce and a crunchy topping. The sauce was very easy to make, just as easy as opening a can of cream of mushroom soup. Would be a great substitution for the ever-present traditional green bean casserole at Thanksgiving dinner!