Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sour cream green bean casserole, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
What a magical casserole this is! Seriously, it is so creamy and contains my favorite veggie: green beans! You can’t go wrong with green beans. Especially when they are coated in this super tasty sour cream sauce. My kids even chow down on this veggie side dish. Even though these are cooked veggies, I still refer to this dish as a salad. It just reminds me of a lovely vegetable salad with a creamy sauce on top. If you have picky eaters in your brood who turn their nose up at veggies, this is the side dish that will win them over.
I love pairing this green bean dish with chicken or any other meat, especially fish. However, I have been known to eat the leftovers for lunch the following day all by themselves. It really is a good meal. You won’t believe how easy this dish is to make, either. I mean, truthfully, anyone can master it. all you need are a handful of ingredients, a bit of patience, and lots of love 🙂
Recipe and photo courtesy of Mid-Century Menu.