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This recipe is complements of my husband’s grandma.  Let the calorie-counters beware!  Or indulge just this once.  After all, it is Thanksgiving…

Grandma Riddle’s Thanksgiving Green Beans

Grease 4.8-qt. pan (or try and squeeze it into a 9×13 pan)
 
1 onion, grated or minced
8 T (1 cube) butter, divided
6 T flour
1 1/2 cups milk
1 1/2 T sugar
1 1/2 tsp. salt
black pepper, to taste
1 1/2 cups sour cream or creme fraiche
3 10-oz. bags green beans
1 1/2 cups grated swiss cheese
1 1/2 cups seasoned bread crumbs

Saute onion in 6 T butter until soft and translucent.  Whisk in the next 5 ingredients (flour through pepper). Remove from heat and stir in sour cream.  
Warm green beans until slightly tender, drain.
 
Combine the sour cream mixture with the beans, then spread 1/3 bean mixture in the pan and sprinkle with 1/2 cup Swiss cheese.  Repeat 3 times.
 
Sprinkle seasoned bread crumbs on top, and dot generously with remaining butter.  
Bake at 400 degrees for 20 minutes, or until hot and bubbly.  Serves approx. 18.

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Sauteed Mediterranean Green Beans

Sauteed Mediterranean Green Beans

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Drought weights the trees, and from the farmhouse eaves
The locust, pulse-beat of the summer day,
Throbs; and the lane, that shambles under leaves
Limp with the heat–a league of rutty way –
Is lost in dust; and sultry scents of hay
Breathe from the panting meadows heaped with sheaves.

– from "The Rain-Crow" by Madison Cawein (1865 – 1914)

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