Thanksgiving side dish recipe from my cooking group! This green beans casserole was not only pretty looking but also delicious! The combination of onions, sour cream and Swiss cheese was just perfect! It was seriously just as good as my husband's famous "green beans and almonds" side dish - which I will post the recipe soon after Thanksgiving. The green beans were not soggy or too soft. The creamy cheesy sauce had a great flavor too! I so wanted to have some more at the cooking group but I had already eaten a zillion different things there so I was too full to get a second. But I'll totally make this dish sometime even when it's not Thanksgiving.
Green Beans Casseroleby Naomie DeMartini
20 oz haricot verts (green beans French style – can use two 10 oz bag frozen green beans)
2 tablespoons butter
2 tablespoons minced onion/shallot alternately
1 tablespoon flour
1 cup sour cream
4 oz shredded Swiss Cheese
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons stuffing mix
6 tablespoons butter, melted
Flash cook beans by bringing salted water to boil – cooking beans just until barely cooked a minute or two. Have a bowl of ice water ready and remove beans with tongs or drain quickly and immeditely add ice water to stop cooking and preserve bright green color.
Make sauce by melting butter and shallot or onion. Cook on medium until there is no color, just a little translucent.
Add all other ingredients and turn to low heat but stir until cheese is just melted and remove from heat.
Put drained beans in a cesserole dish in vertical row, and pour sauce down center and top with 6 tblespoons stove top stuffing mix, mized with 6 tablespoons melted butter.
Bake at 350 degrees F for 20-25 minutes or until stuffing mix is browned.
Sook the Cook