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1
Preheat oven to 400 degrees F.
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2
Bring a large pot of slated water to a boil over medium heat.
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3
Add the beans and cook for until just tender but still firm, about 5 to 7 minutes.
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4
Remove the beans from the water to a large bowl of ice water to preserve color and to stop the cooking.
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5
Drain the beans and set aside.
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6
Melt 2 TB of the butter in a large skillet over medium-high heat.
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7
Add the onions and saute until translucent.
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8
Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes.
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9
Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in th sour cream.
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10
Simmer for just a couple of minutes to bring the flavors togehter and taste for seasoning.
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11
Cut the green beans into 2-inch pieces.
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12
Melt the remaining 2 TB of butter in a small pan.
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13
Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter.
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14
Toss to coat.
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15
Spread the green beans over the bottom of a 9-inch casserole dish.
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16
Pour all of the mushroom sauce mixture over the beans and top with the grated cheese.
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17
Sprinkle with the butter cereal flakes and bake until light golden brown and bubbly, approsimately 20 minutes.
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18
Remove from the oven and serve.
