Creamed Green Beans Recipe
Creamed Green Beans Recipe photo by Taste of Home
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Creamed Green Beans Recipe

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"A FAMILY FAVORITE for years, this recipe is one I make often because it can easily be doubled and prepared ahead. It's a must on the menu when my nephews come for dinner!"
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings


  • 3 tablespoons butter, divided
  • 1/2 cup cornflakes, crumbled
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried minced onion
  • 1 teaspoon sugar
  • 1 cup (8 ounces) sour cream
  • 4 to 6 cups French-style green beans, cooked and drained
  • 1 cup (4 ounces) shredded sharp cheddar or Swiss cheese

Nutritional Facts

1 cup: 191 calories, 13g fat (9g saturated fat), 45mg cholesterol, 646mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 6g protein .


  1. In a small saucepan, melt 1 tablespoon butter; stir in cornflakes and set aside. Melt remaining butter in a large saucepan. Stir in flour, salt, pepper, onion and sugar; heat and stir until bubbly. Reduce heat; add the sour cream and stir until smooth. Cook and stir over low heat for 2 minutes (do not boil). Fold in the beans.
  2. Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflake mixture. Bake, uncovered, at 400° for 20 minutes or until heated through. Yield: 6-8 servings.
Originally published as Creamed Green Beans in Reminisce Extra February 1994, p47

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jmkasprak 18300
Reviewed Aug. 28, 2014

"I used this recipe because I was looking for a way to disguise fresh green beans that had some spots on them (still good, just ugly). I had to add more salt than the recipe called for, but it was perfect for what I needed. I love using cornflake crumbs instead of the traditional bread crumbs. I'm doing it more and more."

KapaluaPrincess 17325
Reviewed Jun. 15, 2014

"I tripled the amount of corn flakes. I like a lot of crunch. The dish was good, but, still seemed to be lacking something. I gave it 3 stars because I think it still needs something for a bit of punch."

irritated 40619
Reviewed Dec. 23, 2008

"I have been making this same recipe for 35 years. It came from the S.F. Chronicle. The title was Swiss Green Beans.Absolutely a family fav."

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