|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||8%|
|Total Sugars 4g|
|Vitamin C 7mg||35%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This green bean casserole is made with sour cream, cheese, and a variety of herbs and seasonings. A nice change from the classic green bean casserole made with cream of mushroom soup, this dish can be made with fresh or frozen green beans.
If you make it the night before, wait to add the cheese and breadcrumbs before baking. The perfect side dish for a holiday dinner or a fall or winter weekend meal, this casserole is good served alongside mashed or sweet potatoes.
1 pound green beans (fresh)
1 small onion (halved and thinly sliced)
1 tablespoon chopped parsley (fresh, or 1 teaspoon dried)
3 tablespoons butter (divided)
2 tablespoons all-purpose flour
1/2 teaspoon lemon zest (finely grated)
1/2 teaspoon salt
1 dash ground black pepper
1/2 cup milk
1 cup reduced-fat sour cream
1/2 cup mild cheddar (or American cheese, shredded)
1/4 cup dry breadcrumbs
Gather the ingredients.
Cook fresh-cut beans until just crisp-tender. Or use frozen beans, cooked according to package directions; drain.
Cook onion and parsley in 2 tablespoons of the butter over medium heat until onion is tender.
Blend in flour, lemon zest, salt, and pepper.
Add milk; cook until thickened and bubbly, stirring constantly.
Stir hot mixture into sour cream and cooked beans; heat until sauce just begins to bubble.
Spoon into a 1 to 1 1/2-quart casserole; sprinkle cheese over the top.
Melt remaining 1 tablespoon butter and toss with breadcrumbs.
Sprinkle breadcrumb mixture over the cheese.
Broil about 5 inches from broiler until cheese melts and crumbs brown, about 1 to 2 minutes.
Serve and enjoy!
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- This recipe can be prepared the night before, but leave the toppings of cheese and breadcrumbs off until you're ready to bake it.