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Everyone whom I have made this creamy green bean side dish for has loved it. My mother-n-law even asked me for the recipe. It’s seriously a huge hit at my house. I try to make this side during the holidays and at least once or twice a month in between.
Take a peek at what my pals from Mid-Century Menu had to say about this amazing recipe:
This recipe is from The Queen’s Book, a community cookbook from 1967. I picked this one because I get so flippin’ sick of green bean casserole, even if we make it from scratch with fresh green beans and a homemade mushroom cream sauce. This year I wanted to try out something different!
I love eating these beans on a Sunday afternoon after the church service has concluded. There’s nothing like walking into a house filled with the aroma of food cooking in the oven. Yummo!
3 T Kerrygold butter
2 T Gold Medal flour
1 t Morton salt
½ t pepper
1 t Domino sugar
½ t grated onion (I subbed onion powder)
1 cup Daisy sour cream
2 (12 oz) pkgs French-style frozen green beans (I subbed fresh)
½ lb Kraft grated sharp cheese
½ cup Kellogg’s corn flakes
Combine flour, butter and cook gently. Remove from heat, stir in seasonings and cream.
Cook beans until tender; drain. Fold in cream mixture, place in shallow 1 qt casserole and cover with cheese and then cornflake crumbs mixed with 1 T butter.
Bake at 350 degrees for 30 minutes. Serves 6
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Quick Tip: If you want a thinner sauce, add 2 tablespoons of milk.
Thank you to Mid-Century Menu for this great recipe.