Description
This green bean casserole no mushroom soup is a holiday classic in my family — creamy, cheesy, and topped with a buttery cornflake crunch. It’s perfect for Christmas or Thanksgiving and can be made ahead, making your holiday cooking stress-free. Even skeptics of green bean casserole fall in love with this version.
Ingredients
Casserole Base:
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3 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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1 teaspoon salt
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1/4 teaspoon black pepper
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1 teaspoon sugar
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1 cup sour cream
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12 oz cooked and drained French green beans (frozen works best)
Topping:
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2 cups shredded cheddar cheese (orange cheddar preferred for color)
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1 tablespoon melted butter
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1/2 cup cornflake crumbs (specific brand preferred, crushed cornflakes okay in a pinch)
Instructions
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Preheat oven to 350°F (175°C).
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Melt 3 tablespoons butter in a sauté pan over low heat.
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Stir in 2 tablespoons flour and cook 3 minutes, until bubbly. Remove from heat.
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Mix in salt, pepper, sugar, and sour cream until smooth.
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Fold in cooked and drained green beans. Mix well.
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Pour mixture into a 9×9 or 2-quart casserole dish.
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Sprinkle 2 cups shredded cheddar cheese evenly on top.
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Combine 1 tablespoon melted butter with ½ cup cornflake crumbs and sprinkle over cheese.
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Bake 30 minutes, until bubbly and golden on top.
Notes
Green beans: Frozen French green beans work best; microwave or steam according to package directions.
Cheese: Orange cheddar adds the most festive look.
Cornflakes: Specialty cornflakes are best, but regular crushed cornflakes work if needed.
Storage: Refrigerate leftovers up to 3 days; reheat at 325°F until warm.
Freezer-friendly: Assemble unbaked casserole and freeze up to 1 month. Thaw overnight before baking.
- Prep Time: 30
- Cook Time: 40
- Category: Side
- Method: Baked
- Cuisine: American