This green bean casserole without mushroom soup is much better than versions made with condensed soup. 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. Try it for Thanksgiving!
Prep Time::20 mins
Cook Time::35 mins
Total Time::55 mins
Servings::10
Ingredients
Green Beans:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup sour cream
¼ cup diced onion
1 teaspoon salt
1 teaspoon white sugar
3 (14.5 ounce) cans French-style green beans, drained
Topping:
2 cups shredded Cheddar cheese
½ cup crumbled buttery round crackers
1 tablespoon butter, melted
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Make 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. Add green beans, and stir to coat. Transfer mixture to a 2 1/2-quart casserole dish.
Spread Cheddar cheese over green bean mixture. Toss cracker crumbs and melted butter together in a small bowl; sprinkle over bean mixture.
Bake in the preheated oven until topping is golden and cheese is bubbly, about 30 minutes.
Dotdash Meredith Food Studios