This green bean casserole without mushroom soup is my grandmother's recipe that she made every Thanksgiving. Instead of traditional French-fried onions, this from-scratch casserole is loaded with lots of melty Cheddar and a buttery cracker crumb topping. A homemade sour cream-based sauce adds just the right amount of tang to every bite.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- 0.25 cups diced onion
- 1 teaspoon salt
- 1 teaspoon white sugar
- 3 , 14.5 ounce
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
-
2
To make the green beans: Melt butter in a large skillet over medium heat. Stir in flour until smooth, and cook for 1 minute. Stir in sour cream, onion, salt, and sugar.
-
3
Add green beans, and stir to coat. Transfer green bean mixture to a 2 ½-quart casserole dish.
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4
Spread Cheddar cheese over green bean mixture. Toss cracker crumbs and melted butter together in a small bowl; sprinkle over bean mixture.
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5
Bake in the preheated oven until topping is golden and cheese is bubbly, about 30 minutes.
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6
Serve and enjoy.
Nutrition Facts
Per serving
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