This recipe is from my 1959 copy of the "Farm Journal Country Cookbook". My book, a first edition, actually has an entire chapter devoted to “Butter and Cream” !!, and another chapter entitled “Milk and Cheese”. Farm women had contributed recipes for their excellent farm-raised products, without a thought to cholesterol–obesity wasn't an issue; hard farm work took care of that.
I chose this recipe because I don’t need to have a can of cream soup to make it and the sour cream and lemon peel make a lighter-tasting casserole.
I had a few canned onion rings languishing in my pantry, so I crushed them and used them for the topping; a slice of bread torn into soft bread crumbs and buttered would have been just as good and much less expensive.
This is a nice addition to a meal because it can heat in the oven while you finish the rest of your preparations.
Green Beans in Sour Cream
2 pounds green beans, cooked -- or 2 cans or pints, drained
1 medium onion -- sliced
2 tablespoons parsley -- finely chopped
2 tablespoons butter
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons grated lemon peel
2 tablespoons flour, all-purpose
1 cup sour cream
1 cup bread crumbs -- buttered
1 tablespoon butter, melted -- for bread crumbs
Put cooked beans in greased 2 quart casserole.
Sauté onion and parsley in butter until lightly browned. Add salt, pepper, lemon rind, and flour mixed with sour cream. Heat just until hot.
Spoon cream mixture over beans. Top with crumbs and bake at 350° for 20 minutes.
Per Serving: 263 Calories; 15g Fat (49.4% calories from fat); 6g Protein; 28g Carbohydrate; 5g Dietary Fiber; 33mg Cholesterol; 599mg Sodium. Exchanges: 1 Grain(Starch); 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat.