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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe is from my dad's cousin. It's a staple for our Thanksgiving, minus the optional items. We' make it ahead of time and have even put it in the crock pot or microwave to reheat when we're short of oven space. You do not need to grease your crock pot if you reheat in it. Ingredients:
4 tablespoons butter |
4 teaspoons onions, grated |
2 tablespoons flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 lb sliced mushrooms |
1/2 small green pepper, chopped (optional) |
1 tablespoon sugar |
1 cup sour cream |
8 ounces swiss cheese, grated |
2 (15 ounce) cans green beans, drained or 2 lbs frozen green beans, cooked until barely tender and drained |
1/2 cup buttered bread crumb (optional) |
Directions:
1. Preheat oven to 350 if you're going to bake this right away.
2. Saute onion, green pepper and mushrooms in butter for 5 minutes.
3. Blend in flour, salt, pepper and sugar. Stir in sour cream, do not boil.
4. Stir in beans and cheese, put in a greased casserole.
5. Sprinkle crumbs on top.
6. Bake for 20 minutes or until golden and bubbly.
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