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READY IN 45 mins

Classy Green Bean Casserole

Read Reviews (168)

"This is a classic green bean casserole that appeals to many. I am asked to bring this dish again and again." — Butterfly Flutterby

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Original recipe makes 6 servings Change Servings

3 (14.5 ounce) cans French cut green beans, drained
1 cup sour cream
1/2 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon salt

1/2 teaspoon ground black pepper
1/2 cup coarsely crushed buttery round crackers
1 tablespoon butter, melted

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Directions

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the green beans, sour cream, condensed soup, salt and pepper. Spoon into a 2 quart casserole dish. Stir melted butter into the crushed crackers, then sprinkle over the top of the casserole.
Bake for 30 minutes in the preheated oven, until lightly browned and bubbly.

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

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*****Note: The recipe was supposed to say 1/2 cup of sour cream. I have asked Allrecipes to revise the recipe. Also, I use reduced fat and sodium soup when I make this up; adjust salt to suit your own personal taste. Happy Cooking! RadiatingMom/Breeze

—Butterfly Flutterby

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Most Helpful Critical Review

Jul 25, 2007

This is way better with frozen green beans. To jazz it up a bit, I sauteed fresh sliced mushrooms in butter with shallot, added 1 tsp. soy sauce and 1/2 tsp. dried tarragon. Used only 1/4 cup sour cream. Yep... changed the recipe quite a bit, and it sure was good!

—~TAYLOR~

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217 Ratings

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Aug 14, 2004

There's a lot of green bean casserole recipes out there, but this one is head and shoulders above the others. I think it's the addition of sour cream and the buttery cracker crust (not those tired old french fried onions) that give it a little extra zip and personality. I have to admit that I did sprinkle a little shredded cheese on top before adding the cracker crust, and as a cheese addict I think it made this casserole even better. This one's going in my recipe box!

—Nicole

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Dec 09, 2005

This is a great change from the traditional Green Bean Casserole. I used a whole can of mushroom soup and 1/2 cup of sour cream instead. And I also added some chopped pecans to the topping. I fixed this for Thanksgiving and loved it.

—LLJOST

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Nov 09, 2006

I have always liked green bean casseroles, but the salt and the fat are overwhelming to me. I used low fat, low salt cream of mushroom soup, 1/2 cup sour cream and frozen french style green beans. I ended up with the freshest tasting casserole ever! This paired well with Apple Stuffed Chicken Breasts and carrots.

—cookin'mama

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Dec 26, 2006

I made this with our Christmas dinner and I will never go back to my old way of making green bean casserole. Take the advise of other reviewers and use less sour cream. ***ONLY USE HALF A CUP OF SOUR CREAM, even the author has posted that the recipe is printed wrong. I used canned green beans and I mixed the green beans and sauce together the night before and put it in the fridge overnight. When it was time to bake it I put the crackers on it and popped it into the oven. Delicious and easy, what more could you ask for???

—LITTLELADYJONES

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Oct 11, 2005

I'm learning that cooking is not an exact science... Oh sure, you can't really deviate on things like baking soda and stuff like that, but most recipes are pretty forgiving of some tweaking here and there. I was so sure I had everything I needed to make this for dinner, only to come home and find I had no mushroom soup OR sour cream. I used cream of broccoli and skipped the sour cream. I topped with the buttery crackers as indicated in the recipe (I used Ritz), but added a sprinkle of some grated italian cheese I had leftover in the fridge. What can I say? It tasted great. I'm sure the sour cream would have made it better, but this worked out fine. I will try again with the ingredients specified, but it got me thinking - you could probably do a "broccoli casserole", with frozen broccoli, condensed broccoli soup, and the other ingredients here. Maybe I'll try that...

—BTSYLYNN

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Oct 15, 2007

One of my favorite recipes from this site! Always a winner and I make this for Thnksgvng. I do reduce the sour cream a bit & use the whole can of cr. of mushroom. Also add a can of corn to this. I LIKE canned Campbell's soups (they are comfort food to me) so I really, really enjoy this recipe. I can understand, though, if you don't like canned soups/sour cream combinations you probably wouldn't like this recipe. (: All to taste, and here's to comfort food!

—opal~/~dragonfly (dana)

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Nutrition

Calories
252 kcal
13%

Carbohydrates
21.4 g
7%

Cholesterol
22 mg
7%

Fat
16.7 g
26%

Fiber
2.1 g
9%

Protein
4.5 g
9%

Sodium
1427 mg
57%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Classy Green Bean Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 252
Calories from Fat: 150

% Daily Value *
Total Fat 16.7g 26 %
Saturated Fat 7.6g 38 %
Cholesterol 22mg 7 %
Sodium 1427mg 57 %
** Potassium 74mg 2 %
Total Carbohydrates 21.4g 7 %
Dietary Fiber 2.1g 9 %
Protein 4.5g 9 %
Sugars 5g
Vitamin A 17 %
Vitamin C 8 %
Calcium 12 %
Iron 17 %
** Thiamin 2 %
** Niacin 10 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.