When Jen and I were figuring out the menu for Thanksgiving #2 I had thought about fixing Alton Brown's real-deal-don't-use-canned-soup green bean casserole. Jen said she'd made it, and it wasn't worth the time or effort. Our friend Danielle had made this for our Halloween party, and we both liked it, so Jen got the recipe from her. Turned out it was super easy, and the best part was NO CANNED SOUP! I have no idea where Danielle got this recipe, so I can only give her credit for it. I've always loved green bean casserole, but I thought this was much better than the typical green beans, cream of mushroom soup, french fried onion casserole most people are used to. Whenever I need to make a green bean casserole--which sadly isn't that often--this is what I'm going to make!
Norma Watkin's Green Bean Casserole
1 TBS butter
2 tsp flour
1 tsp salt
1/4 tsp pepper
1 tsp sugar
1 tsp grated onion
1 pint sour cream
1/2 lb swiss cheese- grated
2 (16oz) cans green beans
cracker crumbs **(this is where I use the fried onion topping)
Melt butter in saucepan and stir in flour, salt, pepper, sugar, and onion. Add sour cream. Stir until thickened. Stir in cheese until melted. Grease a 1 1/2 qt casserole. Place beans in first, top with cheese sauce, and cover with cracker crumbs. Bake at 400 for 20 min. Serves 8.
Like I already said, this was awesome. Everyone really liked it. I was worried the sauce was going to be a pain to put together, like a normal roux, but it really came together fast. My sauce seemed to separate a little when they cooked, but no one really noticed, even when I mentioned it. I didn't have an entire half pound of swiss cheese, so I used six ounces of that and a handful or so of Monterey Jack. I also used fresh green beans--at the request of my brother--instead of canned. Really I wouldn't have used canned anyway, at the least I would use frozen. This was so yummy...my new go-to Green Bean Casserole!