Green Bean Casserole

Green bean casserole might be one of my favorite Thanksgiving dishes… and it is so simple – canned green beans, cream of mushroom soup, and french-fried onions!  It is one of the few things that I never make “from scratch.”  This was to quickly change, especially since I live in Colombia!  Since I couldn’t find french-fried onions nor canned green beans, I decided to search for a new recipe.  I’m so glad I did – I don’t think I’ll ever go back to making the old one!!!

Ready to eat at Thanksgiving dinner

Ready to eat at Thanksgiving dinner


Green Bean Casserole

Makes about 8 servings


2  tablespoons butter

2 tablespoons flour

1 teaspoon salt

1 teaspoon sugar

1/ 2 cup chopped onion

1 cup sour cream

4 cups cooked green beans

2 cups shredded cheddar cheese

3/4 cup crumbled buttery crackers

1 tablespoon butter, melted



Preheat oven to 350 degrees F (175 degrees C).

Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.

Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.

Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.


Cleaning and cutting up green beans for the casserole

Cleaning and cutting up green beans for the casserole

Steaming the green beans

Steaming the green beans

Making the roux

Making the roux

Original recipe from


2 thoughts on “Green Bean Casserole

  1. Pingback: Dried Cranberry-Agraz Sauce | Cooking in Colombia

  2. Pingback: Cheeseburger Casserole with Cracker Crust | Night Owl Kitchen

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