Grandma's Green Bean Casserole Recipe -
Grandma's Green Bean Casserole Recipe
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Grandma's Green Bean Casserole
See how to make creamy, delicious green bean casserole with a crunchy top. See more
  • READY IN 55 mins

Grandma's Green Bean Casserole

Recipe by  

"This recipe is much better than the standard mushroom soup and French fried onion version."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
  3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
  4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2003

I am not too big on veggies, but I CRAVE this dish!!! First, FRESH, steamed grean beans are key! I reduce the sour cream to 3/4c as others have suggested, reduce the salt to 1/2 tsp, add black pepper, and 1&1/2 tsp garlic powder with the salt & sugar. I use a large can of french fried onions and mix 1/4-1/2 can into beans, the rest I crush with the cracker topping and extra melted butter. I add extra cheese (like most cheesy recipes I use), and mix some into the beans. This can be mixed together ahead of time then thrown in the oven 30 minutes before serving.

Most Helpful Critical Review
Dec 19, 2003

This was good, but I think my green bean casserole taste better. They are very close, but you need to saute onions in butter until soft add flour, salt sugar and dash of pepper. Remove from heat add sour cream. Spread over green beans and top with swiss cheese. Bake until cheese melts.

Nov 14, 2003

I tried this recipe twice. The first time I made it as printed. The onions were crunchy and raw, it was salty, and the flour made it too thick. I tried it again, incorporating suggestions from previous reviewers. I sauteed the onion in the butter until tender and translucent, and I reduced the salt and the flour by half, and added half of the cheese into the beans mixture. It was much better the 2nd time!

Nov 17, 2007

I LOVED this and so did my entire family. Just perfect, thank you! To a previous reviewer (Rose): Shame on you for leaving such a low rating after changing almost the entire recipe. Raters like you drive me crazy.

Mar 22, 2010

Absolutely Amazing! I made this for Christmas exactly as the recipe is written, as I always try to do first, and then I made this again today, as a request by my husband for his regional meeting luncheon. The first time was really great with simple go to ingredients, but the second time with a little extra energy and personal preferences added....was to die for. The serving dish at the luncheon was all but licked clean. My husband even found one of his crew scraping the serving spoon to ensure all that was to be had was had! Too funny. The second time I made some minor changes. I used approximately 2 lbs fresh green beans which I steamed just shy of perfect since they were going in the oven as well, I used two 8oz blocks of Cabot (absolute hands down best cheese ever) seriously sharp cheddar (whatever reviewer said there was too much cheese would not be able to survive living at my house!) mixing about 4 oz into the beans, I minced my onion so there would be no large bites in my finished casserole, I added several turns of course ground black pepper, added about 1/2-1 t of garlic powder and finally used the French's Onions at my husband's request. The casserole was loved by all and I was finally not the one taking food home from a covered dish! Thank you so much Amy this is my new go to favorite for holidays AND covered dishes!

Jan 14, 2011

Had such HIGH HOPES for this recipe based on the sheer amount of reviews, but my family seriously disliked this dish..... Have to give it 1 star as I tended to agree with them after two preparations.

Sep 05, 2006

My family and I liked this recipe much better than the ones with cream of mushroom soup. The only suggestion I have is to mix the cheese in with the green beans, otherwise it makes a crust on top that is hard to cut.

Jul 14, 2010

The recipe would be fine as is, but it's superb if you saute onions in butter first. When I make this recipe, I use fresh green beans from my farmer's market. I steam them first, using chicken broth instead of plain water. While they are steaming, I cook the onions in butter until transluscent, then add the flour, sugar, salt & pepper, cook 1 minute, then turn off heat. Then add sour cream and 1/2 the cheese in the saute pan. Pour this mixture over the beans in the casserole dish, add the other 1/2 cheese, then the crackers & butter. I could eat the whole thing myself, it's so delicious.


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  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 9.5 g
  • 3%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 832 mg
  • 33%

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

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