Green Bean Casserole With Sour Cream

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.


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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.

WHY YOU’LL LOVE THIS RECIPE

Close up image of green bean casserole on spoon.

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

Ingredients for green bean casserole in glass dishes with text overlay.

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.

STEP-BY-STEP INSTRUCTIONS

Cook green beans and set aside.

Onions and butter in sauce pan with wooden spoon.

In a heavy-bottomed saucepan, melt butter over medium-low heat. Cook onion until softened, about five minutes.

Flour and lemon zest is added to the onion mixture in saucepan.

Blend in flour, lemon zest, salt and pepper.

Milk is added to the onion and flour mixture with a wooden spoon.

Add milk and stir over medium-low heat, stirring constantly until mixture thickens.

Green beans and sour cream are added to the sauce.

Add in sour cream and green beans. Stir until mixture is bubbling but do not boil.

Shredded cheese is sprinkled on top of green bean mixture in red casserole dish.

Transfer to 11×7-inch baking dish. Top with shredded cheddar cheese.

Breadcrumbs are sprinkled on top of shredded cheese on top of green bean casserole.

Preheat broiler.

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.

FAQ’s

Can green beans be prepared ahead of time?

You can cook green beans the day before. Drain thoroughly and store in a covered container in the refrigerator for up to 3 days.

Can I make green bean casserole ahead of time and reheat the next day?

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.

How do you reheat green bean casserole?

Cover refrigerated casserole with foil and cook in 350°F oven for 30-35 minutes until heated through.

YOU MIGHT ALSO ENJOY THESE SIDE DISH RECIPES!

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Green Bean Casserole in red baking dish with spoon.

Green Bean Casserole With Sour Cream


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sandra Flegg
  • Total Time: 35 minutes
  • Yield: 8 servings

Description

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.


Ingredients

1 lb. green beans, ends trimmed and cooked until just-tender

1 onion, chopped

1 tbsp. chopped fresh parsley

2 tbsp. butter

2 tbsp. all-purpose flour

1/2 tsp. lemon zest

1/2 tsp. salt

Fresh ground pepper to taste

1/2 cup milk

1 cup sour cream

1 cup cheddar cheese, shredded

1/4 cup fine dry bread crumbs

1 tbsp. butter or margarine


Instructions

  1.  Rinse green beans and trim ends. Steam or cook in a small amount of boiling water until tender. Drain and set aside.
  2. In a heavy-bottomed saucepan, melt butter. Add in onions and chopped parsley and cook over medium heat until onions are softened, about 5 minutes.
  3. Blend in flour, lemon zest, salt and pepper.
  4. Add milk and stir over medium-low heat constantly until mixture thickens.
  5. Add in sour cream and cooked green beans. Heat until mixture is bubbly, being careful not to boil.
  6. Add in sour cream and cooked green beans. Heat until mixture is bubbly, being careful not to boil.
  7. Preheat broiler. 
  8. Transfer mixture to 11×7-inch (1.5L) casserole dish.
  9. Sprinkle with shredded cheddar cheese.
  10. In a small glass dish melt butter in microwave for a few seconds, just until melted.
  11. Stir in bread crumbs. Sprinkle on top of cheddar cheese.
  12. Place in oven and broil on top rack about 5 inches away from heat for 1-2 minutes until cheese is melted and bread crumbs are browned.

Notes

  1. Make ahead instructions: 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.
  2. Storage instructions: Store green bean casserole, covered in refrigerator for up to 3 days.
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Category: Side Dishes
  • Method: Oven Bakd
  • Cuisine: American

Nutrition

  • Serving Size: 1 helping
  • Calories: 209
  • Sugar: 3.9 g
  • Sodium: 309.5 mg
  • Fat: 14.2 g
  • Saturated Fat: 8.4 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 13.3 g
  • Fiber: 2.2 g
  • Protein: 8.3 g
  • Cholesterol: 38.2 mg

2 Comments

  1. This easy side dish recipe is a nice change from the traditional green bean casserole with cream of mushroom soup. We love the sour cream which gives it a nice tang and balances well with the cheddar cheese.






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