Green Beans With Sour Cream And Swiss Cheese Recipes

Steps:

• Cook beans according to package directions; drain.
• Heat 1 tablespoon butter in large skillet; add breadcrumbs, stirring until toasted. Remove from skillet and set aside.
• Melt 2 remaining tablespoons butter in skillet; stir in flour, salt and pepper. Heat until mixture bubbles; gradually add mustard and sour cream and blend well. Heat thoroughly but do not boil. Add beans, cheese, and onion; toss gently until well mixed.
• Spoon into a greased 1 1/2 quart casserole. Top with reserved bread crumbs. Bake at 350F for 10 minutes.

Steps:

• Preheat oven to 350 degrees.
• Mix butter, flour, sugar, salt, onion, cheese, and sour cream.
• Add drained beans and mix gently. (Blanched fresh beans can be substituted for the canned beans.).
• Pour into 8 x 8 Pyrex casserole, sprayed with PAM, or other cooking spray.
• Top with 1 1/2 - 2 cups cornflakes (or crushed buttery crackers).
• Bake at 350 degrees for approximately 25-30 minutes, or until bubbly and the topping is golden, but not burned.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until slightly tender, about 5 minutes.
• Stir 2 tablespoons butter, flour, onion, sugar, and salt together in a saucepan over medium heat; gradually stir in sour cream. Cook and stir mixture until hot, thickened, and smooth, about 10 minutes. Add steamed green beans to the cream mixture. Pour green bean-cream mixture into a 2-quart casserole dish; sprinkle with Swiss cheese.
• Mix corn flakes and 2 tablespoons butter in a bowl until well coated; sprinkle over Swiss cheese layer.
• Bake in the preheated oven until cheese is bubbling and topping is browned, about 20 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix green beans, condensed soup, 1/2 cup milk, sour cream, Swiss cheese, 1/2 of the French-fried onions, garlic salt, soy sauce, and pepper together in a large casserole dish.
• Bake, covered, for 30 minutes adding a little more milk halfway through the cooking time if a creamier consistency is desired.
• Remove from the oven and add remaining onions to the top. Bake, uncovered, until bubbly, about 15 more minutes.

Steps:

• Drain most of the water from the green beans and add the beans to a saucepan over medium heat. Bring to a boil, reduce heat, and simmer 10 minutes.
• Add butter and cream cheese to the saucepan with the green beans. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until slightly tender, about 5 minutes.
• Stir 2 tablespoons butter, flour, onion, sugar, and salt together in a saucepan over medium heat; gradually stir in sour cream. Cook and stir mixture until hot, thickened, and smooth, about 10 minutes.
• Add steamed green beans to the cream mixture. Pour green bean-cream mixture into a 2-quart casserole dish; sprinkle with Swiss cheese.
• Mix corn flakes and 2 tablespoons butter in a bowl until well coated; sprinkle over Swiss cheese layer.
• Bake in the preheated oven until cheese is bubbling and topping is browned, about 20 minutes.

Steps:

• Melt 2 tbsp butter, stir in flour, salt, pepper, sugar, onion.
• Add sour cream gradually until smooth.
• Add beans.
• Mix together and heat thoroughly.
• Pour into greased casserole dish.
• Grate cheese over top.
• Crush cornflakes and mix with melted butter.
• Put on top of beans.
• Cover and bake 20 minutes at 400.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
• Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
• Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Steps:

• Melt 2 tablespoons butter in saucepan. Blend in flour, salt, sugar & pepper; add milk, blend well and cook 1 minute. Remove from heat, stir in onion, sour cream and blend mixture with green beans.
• Layer green bean mixture and Swiss cheese in a buttered 2 qt. casserole dish. Combine cornflakes crumbs with 2 tablespoons melted butter and spread on top of bean mixture.
• Bake in a 400°F preheated oven for 30 minutes.

Steps:

• Heat oven to 350°F.
• Mix first 4 ingredients until blended. Add vegetables; mix lightly.
• Spoon into 2-qt. casserole sprayed with cooking spray. Sprinkle with cheese.
• Bake 30 min. or until beans are tender.

Steps:

• 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.

Steps:

• 1. In a non-stick skillet, melt the butter, then add the green beans (drained). Saute the beans for 3-4 minutes until thoroughly heated.
• 2. Cube the cream cheese into a few small pieces and add to the skillet. Stir until cream cheese is melted and forms a creamy sauce.
• 3. Season with salt & pepper and move to serving dish - sprinkle with parmesan cheese right before serving.