Print: Grandma's Green Bean Casserole

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.

Prep

20 min

Cook

50 min

Servings

Difficulty

Medium

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.
4 Spread Cheddar cheese over green bean mixture. Toss cracker crumbs and melted butter together in a small bowl; sprinkle over bean mixture.
5 Bake in the preheated oven until topping is golden and cheese is bubbly, about 30 minutes.
6 Serve and enjoy.

Nutrition per serving

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