Swiss Green Bean Casserole Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until slightly tender, about 5 minutes.
• Stir 2 tablespoons butter, flour, onion, sugar, and salt together in a saucepan over medium heat; gradually stir in sour cream. Cook and stir mixture until hot, thickened, and smooth, about 10 minutes. Add steamed green beans to the cream mixture. Pour green bean-cream mixture into a 2-quart casserole dish; sprinkle with Swiss cheese.
• Mix corn flakes and 2 tablespoons butter in a bowl until well coated; sprinkle over Swiss cheese layer.
• Bake in the preheated oven until cheese is bubbling and topping is browned, about 20 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they're cool and set aside.
• Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside.
• In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.
• Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a 3 quart saucepan combine 2 tablespoons melted butter, flour, onion, sugar, salt, pepper, sour cream and 4 ounces of the cheese. Cook over low heat and stir constantly until thickened. Fold in green beans. Pour into a 2 quart casserole dish and sprinkle the rest of the cheese on top.
• In a small bowl combine cereal crumbs and melted butter; sprinkle over beans.
• Bake in preheated oven for 20 minutes.

Steps:

• Place beans in a Dutch oven and cover with water; bring to a boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside., Preheat oven to 400°. In a large skillet, saute mushrooms in butter until tender. Stir in flour, onion and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in sour cream and Worcestershire sauce. Stir in beans and cheese until blended., Transfer to an 11x7-in. baking dish coated with cooking spray (dish will be full). Combine topping ingredients; sprinkle over the top. , Bake, uncovered, 12-16 minutes or until bubbly and heated through.

Steps:

• Melt 2 tbsp butter, stir in flour, salt, pepper, sugar, onion.
• Add sour cream gradually until smooth.
• Add beans.
• Mix together and heat thoroughly.
• Pour into greased casserole dish.
• Grate cheese over top.
• Crush cornflakes and mix with melted butter.
• Put on top of beans.
• Cover and bake 20 minutes at 400.

Steps:

• Preheat oven to 350 degrees.
• Mix butter, flour, sugar, salt, onion, cheese, and sour cream.
• Add drained beans and mix gently. (Blanched fresh beans can be substituted for the canned beans.).
• Pour into 8 x 8 Pyrex casserole, sprayed with PAM, or other cooking spray.
• Top with 1 1/2 - 2 cups cornflakes (or crushed buttery crackers).
• Bake at 350 degrees for approximately 25-30 minutes, or until bubbly and the topping is golden, but not burned.

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the four, salt, pepper and mustard until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low; stir in cheese just until melted., Stir in beans until coated. Transfer to a greased 2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Steps:

• Melt 2 tablespoons butter in saucepan. Blend in flour, salt, sugar & pepper; add milk, blend well and cook 1 minute. Remove from heat, stir in onion, sour cream and blend mixture with green beans.
• Layer green bean mixture and Swiss cheese in a buttered 2 qt. casserole dish. Combine cornflakes crumbs with 2 tablespoons melted butter and spread on top of bean mixture.
• Bake in a 400°F preheated oven for 30 minutes.