Creamed Green Beans Recipe

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

Read Reviews
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Publisher Photo
A family favorite for years, this special green bean recipe is a cinch to double and can be assembled ahead of time. When my nephews are coming for dinner, it’s an absolute must! —Betty Shaw, Weirton, West Virginia
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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 shredded sharp cheddar or Swiss cheese

Directions

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.
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

Nutritional Facts

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

  • 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 shredded sharp cheddar or Swiss cheese
  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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Reviews forCreamed Green Beans

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jmkasprak User ID: 2880256 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."

MY REVIEW
KapaluaPrincess User ID: 6515781 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."

MY REVIEW
irritated User ID: 2767048 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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