Green Bean Casserole
9
- Prep Time20 mins
- Total Time55 mins
- Makes8 servings
Produced by Chantal Braganza and Stephanie Han Kim, Photography by Christie Vuong, Food Styling by Sage Dakota, Prop Styling by Andrea McCrindle
It’s time to bring casseroles back to the Thanksgiving table. This 1990 recipe strays from the ’50s method of using canned cream soup, instead turning sour cream and swiss cheese into a quick cream sauce to blanket blanched green beans. Don’t forget the cracker topping to give each bite some crispy texture.
Ingredients
2 tbsp butter
2 tbsp grated onion
1 tbsp all-purpose flour
1 tsp granulated sugar
1/4 tsp salt
1/4 tsp white pepper
1 500-mL tub sour cream
2 cups grated (about 227 g) swiss cheese
1 kg green beans, trimmed
2 tbsp melted butter
1 cup cracker crumbs, such as Ritz
Instructions
Position rack in centre of oven, then preheat to 400F. Spray a 9 x 13-in. baking dish with oil.
Melt 2 tbsp butter in a medium saucepan over medium-low. Add onion, then flour, sugar, salt and white pepper. Cook, stirring often, for 2 min. Stir in sour cream until warmed through, 2 to 3 min. Stir in cheese until melted, about 5 min. Remove from heat.
Boil green beans in a large pot of water until tender crisp, about 2 min. Drain well, then spread out in prepared dish. Pour cheese sauce over beans.
Stir 2 tbsp melted butter with cracker crumbs. Sprinkle over sauce. Bake until beans are tender and sauce is golden and bubbly around edges, 25 to 30 min.
Kitchen tip
Sprinkle store-bought crispy onions overtop before serving, if desired.
To celebrate our 95th anniversary, we journeyed back into our archives to find our all-time best Thanksgiving side dish recipes. Get the full menu.