Green Bean Casserole

Green Bean Casserole Recipe

I am sure we are all familiar with the traditional green bean casserole. In fact, my guess is that most of us have made it; I know I have. And there is nothing wrong with that casserole. To be honest, I love it and my daughter-in-law and I think we have to have it for every holiday and special occasion. But in going through one of the many old cookbooks I inherited when my mother passed away, I came upon this old-fashion homemade dish titled “Thelma’s Green Bean Casserole”. Since green beans are one of my favorite foods, I was intrigued.

Here is a green bean casserole that does not have canned soup or canned French-fried onion rings among its ingredients. The ingredients are pretty healthy and it is tasty. To add a modern more diet friendly touch, substitute salt-free butter for the butter called for in the recipe. Also switch to low-fat or fat-free sour cream and low-fat cheddar or other cheese.

Thelma’s Green Bean Casserole


  • 2 cans French-style green beans (drained)
  • 3 tbsp melted butter
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp sugar
  • 1/2 tsp grated onion
  • 1 cup sour cream
  • 1/2 lb grated cheddar cheese
  • 1/2 cup corn flake crumbs
  • 1 tbsp melted butter


In a medium saucepan, over low heat cook the flour with the 3 tablespoons of butter, stirring constantly until smooth and butter is thickened. Remove pan from the heat and stir in the salt, pepper, sugar, onion, and sour cream. Fold in the green beans. Pour the mixture into a greased long, flat, glass baking pan. Cover casserole with the cheese.

Combine the corn flake crumbs and the 1 tablespoon of melted butter and put over the top of the cheese.

Bake at 350 degrees for 30 minutes.


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