Swiss Green Bean Casserole

Name: Swiss Green Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 oz.) pkg. frozen French-cut green beans; 4 Tbsp. butter; 2 Tbsp. flour; 1 tsp. salt; 1/4 tsp. pepper; 1/4 c. finely minced onion; 1 Tbsp. sugar; 1 c. sour cream; 1 1/2 c. grated Swiss cheese; 1/4 c. Ritz cracker crumbs

Eats Now Editorial Team · 641 kcal · General

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Swiss Green Bean Casserole – a delicious recipe with green beans, butter, flour, salt, pepper, onion. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2 (10 oz.) pkg. frozen French-cut green beans
4 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 c. finely minced onion
1 Tbsp. sugar
1 c. sour cream
1 1/2 c. grated Swiss cheese
1/4 c. Ritz cracker crumbs

1
Cook green beans according to package directions. Drain well and place in casserole dish.
2
Combine butter, salt, pepper, onion, sugar and sour cream.
3
Heat thoroughly.
4
Pour over beans. Top with Swiss cheese and cracker crumbs on top.
5
Bake at 350u00b0 for 25 to 30 minutes. Serves 6 to 8.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (10 oz.) pkg. frozen French-cut green beans, 4 Tbsp. butter, 2 Tbsp. flour, 1 tsp. salt, and more.

Yes, Swiss Green Bean Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
641 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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