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Soups and Vegetables:
Green Bean Casserole

from Atlanta Cooknotes



INGREDIENTS:
2 ten-ounce packages frozen French-style green beans
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon freshly grated onion or 1 teaspoon onion flakes
1 cup sour cream
1/2 cup grated sharp cheddar cheese
1/2 cup crushed cornflakes
1 tablespoon butter, melted
TO PREPARE:

Preheat oven to 350 degrees.  Cook and drain green beans.  In a large saucepan, combine one tablespoon butter, flour, salt, pepper, sugar, onion, sour cream, and cheese.  Stir and cook over low heat until ingredients are well combined and cheese is melted.  Add beans, mixing well.  Pour into a buttered two-quart casserole.  Combine cornflakes with one tablespoon melted butter and sprinkle over bean mixture.  Bake uncovered for 25 minutes.

SERVINGS: 6


Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.

Visit The Junior League of Atlanta web site to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.
 

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