Small Recipes...Creamy Green Bean Casserole

The day I planned to prepare this dish was a busy one, and I didn’t know if I wanted to bother with making a sauce on the stovetop and then wait while it baked.  I did want to use the sour cream left from making a sour cream cake though, so I read through the recipe again and realized I didn’t have to make the sauce separately!  So we enjoyed this with ham steak and fruit for dessert.  Double this and bake in a 1 1/2 quart casserole for 6 servings.

            Creamy Green Bean Casserole

  1         can  cut green beans – drained (14 ½ oz)

     ½     cup  sour cream

  1         tablespoon  flour, all-purpose

     ¼     teaspoon  salt

  2        tablespoons  milk

  1         tablespoon  grated onion

  2        tablespoons  dry bread crumbs (or Panko)

  1         tablespoon  butter -- melted

Preheat oven to 350°.

Drain beans.  Mix sour cream, flour, and salt; stir in milk, onion and beans.

Pour into 3 cup casserole.  Combine bread crumbs and butter.  Sprinkle over beans.

Bake, uncovered about 30 minutes or until bread crumbs are brown.

3 Servings

 “Betty Crocker’s Old Fashioned Cookbook 1990”