This recipe is a fantastic alternative if you can’t stand the traditional cream of mushroom soup version of green bean casserole. I can’t, and this has seriously saved me. Enjoy!

I hope everyone has a nice big, traditional meal planned this year! Because I don’t. Well, I guess we are having turkey and Vincent Price’s Pumpkin 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!

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AuthorRetroRuth
Rating

From The Queen's Book, Mrs. Verna VanDevelde, 1967

Tested Recipe!

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 3 tbsp butter
 2 tbsp flour
 1 tsp salt
 ½ tsp pepper
 1 tsp sugar
 ½ tsp grated onion
 1 cup dairy sour cream
 2 12 oz packages French-style frozen green beansor 24 oz fresh green beans
 ½ pound grated sharp cheese
 ½ cup corn flakes

1

Combine flour, butter and cook gently. Remove from heat, stir in seasonings and cream.

2

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.

3

Bake at 350 degrees for 30 minutes.
Yield: Serves 6

Ingredients

 3 tbsp butter
 2 tbsp flour
 1 tsp salt
 ½ tsp pepper
 1 tsp sugar
 ½ tsp grated onion
 1 cup dairy sour cream
 2 12 oz packages French-style frozen green beansor 24 oz fresh green beans
 ½ pound grated sharp cheese
 ½ cup corn flakes

Directions

1

Combine flour, butter and cook gently. Remove from heat, stir in seasonings and cream.

2

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.

3

Bake at 350 degrees for 30 minutes.
Yield: Serves 6

Sour Cream Green Bean Casserole

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!

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Do you have a dish on your Thanksgiving table that you make every year but secretly can’t stand it?

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Green bean casserole with canned beans and canned cream of mushroom soup is like that for me.  Also, I hate turkey.

You heard me.

Hate. It.

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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.

Tom TastesIMG_3392

“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!

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