Sour Cream Green Bean Casserole

This sour cream green bean casserole is classic holiday comfort food at its finest! This green bean casserole uses fresh green beans and sour cream instead of cream of mushroom soup.

This sour cream green bean casserole goes great with a ham or a roasted turkey. If you’re not a fan of classic green bean casserole or if you’re just wanting something different then I definitely recommend that you try this version.

This recipe is a twist on the classic green bean casserole recipe. This from scratch recipe uses fresh green beans and sour cream in place of cream of mushroom soup. That’s right no canned stuff in this version!

Ingredients needed

For this recipe, you will need:

• Garlic powder, salt, and pepper: To season the casserole with.
• Flour: To thicken up the sauce a little.
• Butter: I recommend using unsalted butter. If you only have salted butter, then reduce the salt you add in.
• Sour cream: Full fat sour cream is best in this casserole.
• White onion: You’ll need just ¼ cup of diced white onion.
• Fresh green beans: The star of the recipe. You can also substitute frozen or canned green beans, if needed. If substituting frozen, cook according to the directions on the package. If substituting canned, you will need three cans of green beans (about 14.5 ounces each), drained.
• Shredded cheddar and Parmesan cheese: You’ll need one cup of each.
• Crushed buttery crackers: Such as Ritz.
• Crispy fried onions: To top the casserole with. These are also called french fried onions.

Best tips

• Don’t overcook your green beans. I like to keep mine a little crisp since they will cook down a little more in the oven.
• There’s no need to cover the casserole while baking.
• Add some bacon for additional flavor.

How to make this recipe

Preheat your oven to 350 degrees.

Next, wash and trim your green beans. If using frozen or canned, see above for notes about substitutions.

Fill a large pot with water and add the green beans. Bring the water to boiling then reduce the heat down to medium. Cook them for about 5 to 7 minutes. Drain the beans in a colander.

Next, in a medium skillet add the two tablespoons of butter over medium heat. Once the butter has melted, add the onions and cook until they are transparent. Add in the flour, one tablespoon at a time while whisking.

Next, add in the salt, pepper, and garlic powder. Reduce the heat and stir in the sour cream.

Spray a 9 x 13 inch casserole dish with non-stick spray. Add your green beans in.

Cover the green beans with the sour cream mixture.

Top with cheddar and Parmesan cheese.

Add the crushed buttery crackers and crispy fried onions on top.

Bake for 20 to 25 minutes at 350 degrees or until the top is golden and the cheese is well melted.

More holiday recipes:

• Easy Carrot Souffle
• Crockpot Mac and Cheese
• Copycat Rudy’s Creamed Corn
• Copycat Cracker Barrel Carrots
• Roasted Vegetable Casserole