It's Easter weekend, so if you're like half of America, you're spending some time with your family and food is most likely involved. Growing up in northern Oklahoma as a generic-denominational Christian family - Easter was mostly about picking out a new dress with pastel mary jane shoes, a pair of white gloves and pastel ankle socks to match for Sunday church followed by an afternoon of eating and unwrapping chocolate bunnies of various sizes and fighting over the plastic egg with 5 bucks in it. Easter seemed to be the one holiday where we ate ham instead of turkey but other than that, and an extra tray of devilied eggs, the rest of the dinner roster read the same. Included as a Freeman family staple was good old green bean casserole.
Until I graduated from high school, my mom always made the tried and true, cream of mushroom soup based green bean casserole. It was always good. Or so I thought.... my best friend in high school, we'll call her Kiki B., invited me over for dinner one Sunday at her house and they had green bean casserole. That was the night I realized that there was a whole other world out there, a world where casseroles did not require cream-of-something soup. This casserole had real cheese in it. REAL CHEESE! Swiss cheese, too - how exotic! Well, I brought the recipe home to mom, and ever since then this is the recipe that has graced our holiday table. Thanks Mrs. B - you've changed our family history for the better!
Green Bean Casserole
- 2 10 oz. pkgs cut green beans (frozen)
- 2 Tbsp butter
- 2 Tbsp flour
- 1 tsp salt
- 1/4 tsp pepper
- 1 Tbsp sugar
- 1 cup sour cream
- 1 medium onion, grated
- 1/2 lb. Swiss cheese, grated
- 1 cup sharp cheddar cheese, grated
- 2 Individual serving pkgs cornflakes, crushed
- 2 Tbsp butter, melted (for topping)
Preheat oven to 400F.
Cook beans as directed on package and drain. Combine butter, flour, salt, pepper, sugar and sour cream in sauce pan over medium-high heat. Stir in onion and cook until it thickens. Combine beans with sauce and pour into a buttered 1 1/2 qt. Casserole dish. Cover with the grated cheeses and top with crushed cornflakes. Drizzle melted butter over entire dish.
Bake casserole for 20 minutes until cheese becomes hot and bubbly under the cornflakes. Cool for a few minutes and serve.