This is a great twist on an old favorite–without the canned soups. Yum!
4 c. green beans, washed, snapped & blanched
6 T. butter
¼ c. flour
1 tsp. salt
Black pepper to taste
2 tsp. sugar
2 c. sour cream
1 tsp. ground mustard
2 c. Swiss cheese, grated
½ c. cracker crumbs
Preheat oven to 350 and spray 9” baking dish with cooking spray.
Melt 4 T. butter in large saucepan over medium heat. Stir in flour, salt, pepper, sugar and mustard, whisking continually until bubbles form.
Lower heat and stir in sour cream, whisking until thickened. Fold in green beans until coated.
Spread beans in baking dish and sprinkle evenly with cheese. Melt remaining butter and toss with cracker crumbs; sprinkle over top of casserole.
Bake for 20-25 minutes or until sauce is bubbling and crumbs are golden brown.