This easy Green Bean Casserole With Sour Cream is made entirely from scratch. A sour cream sauce, topped with cheddar and a delicious bread crumb topping makes this a satisfying side dish perfect for any meal.
I've been making this green bean casserole for about 25 years. It's a quick and easy change and always great when you have a crowd and you need a variety of side dishes.
The recipe came from a Better Homes and Gardens Cookbook collection that my mom bought for me when I was only a teenager. Don't try and do that math. It's been awhile!
I've only made two small changes to the original recipe. A bit more shredded Cheddar cheese on top and I like to use fresh green beans. You can use the frozen ones or canned if you can't find them in the grocery store.
It goes along well with any main dish and Easter and Thanksgiving would be my two favourite times to make this recipe.
I hope you enjoy it was much as our family does!
WHY YOU'LL LOVE THIS RECIPE
WHY YOU'LL LOVE THIS RECIPE
- it's an easy recipe and quick to throw together.
- satisfying comfort food
- a side dish that you can make ahead, then top with the breadcrumbs and cheese when you're ready to cook!
INGREDIENTS AND SUBSTITUTIONS
For full ingredients, please see the recipe card at the bottom of this post.
- sour cream - use full fat sour cream in this recipe for the best flavour and texture.
- cheddar cheese - you can use any type of cheddar. I like to use a combination of a mild and sharp cheddar mixed together.
Cook green beans and set aside.
In a heavy-bottomed saucepan, melt butter over medium-low heat. Cook onion until softened, about five minutes.
Blend in flour, lemon zest, salt and pepper.
Add milk and stir over medium-low heat, stirring constantly until mixture thickens.
Add in sour cream and green beans. Stir until mixture is bubbling but do not boil.
Transfer to 11x7-inch baking dish. Top with shredded cheddar cheese.
In a small microwave-safe bowl, heat butter for a few seconds, just until melted.
Stir in bread crumbs. Sprinkle on top of cheddar cheese.
Broil on top rack, about 5 inches away from heat for one to two minutes, until cheese is melted and breadcrumbs are browned.
You can cook green beans the day before. Drain thoroughly and store in a covered container in the refrigerator for up to 3 days.
Green Bean Casserole can be made one day in advance. Add the green bean mixture to the baking dish and store covered in the refrigerator, without adding the cheddar cheese and breadcrumbs. Next day, cook in 350°F oven for 25 to 30 minutes, then add shredded cheese and breadcrumbs and broil for 1-2 minutes under broiler.
Cover refrigerated casserole with foil and cook in 350°F oven for 30-35 minutes until heated through.
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