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Green Beans with Dill Cream Sauce

 Green Beans with Dill Cream Sauce
“You can make the lightly-flavored dill sauce for this quick, dressed-up side while the frozen beans are cooking. It's different and delicious with a variety of entrées,” says Joan Airey of Rivers, Manitoba.
5 ServingsPrep/Total Time: 20 min.


  • 1 package (16 ounces) frozen cut green beans
  • 2 tablespoons chopped onion
  • 1-1/2 teaspoons butter
  • 1-1/2 teaspoons all-purpose flour
  • 1/3 cup reduced-sodium chicken broth or vegetable broth
  • 1-1/2 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon dill weed
  • Dash pepper
  • 1/4 cup reduced-fat sour cream


  • Cook beans according to package directions. Meanwhile, in a small
  • skillet, saute onion in butter until tender. Stir in flour until
  • blended; gradually add broth.
  • Stir in the vinegar, salt, dill and pepper. Bring to a boil; cook and
  • stir for 1-2 minutes or until thickened. Reduce heat. Stir in sour
  • cream; heat through (do not boil). Drain beans; serve with sauce.
  • Yield: 5 servings.
Nutritional Facts: 2/3 cup beans with about 5 teaspoons sauce equals 59 calories,

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Green Beans with Dill Cream Sauce (continued)

Nutritional Facts: 2 g fat (2 g saturated fat), 7 mg cholesterol, 283 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.