“This is our family's traditional green bean casserole served at holidays. It's a twist on the traditional version that is often served in the Midwest with the addition of sour cream and Swiss cheese.”
1 9 x 13" pan

Ingredients Nutrition


  1. In a pot of salted water, cook green beans until slightly tender (Don't Overcook!), and drain.
  2. In a pan, heat oil and cook onion until golden brown. When onion is nicely browned, add the minced garlic, and saute another minute or two.
  3. In a mixing bowl, add two cans cream of mushroom soup, sour cream, seasonings; and stir.
  4. Once mixed, add sauteed onions and garlic, and stir.
  5. Grease a 9 x 13" glass cake pan.
  6. Add half the green beans to bottom of the pan.
  7. Spread half the soup mixture over the top of the green beans.
  8. Sprinkle half the shredded Swiss cheese over the top.
  9. Repeat with the remaining green beans, soup mixture, and Swiss cheese.
  10. Crush and evenly spread the corn flakes over the top of the casserole.
  11. Bake in 350ºF oven for approximately 45-55 minutes until golden brown and bubbly. You might want to check the center to make sure it is hot using an instant read thermometer.

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