Alpine Style Green Beans


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Yummy green bean casserole with breading, cheese, and onions!

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Chicago, IL


  • 1 lb. green beans -- trimmed
  • 3 Tbs. butter
  • 1/2 C. onion -- finely diced
  • 1 C. sour cream
  • salt -- to taste
  • 2 C. Gruyere or other Swiss cheese -- grated
  • 1/4 C. bread crumbs

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Preheat oven to 350 degrees. French cut beans by cutting them in half lengthwise, running the knife down the flat part between the seams of the bean. If the beans are long, cut them at an angle into lengths of about 2 inches. Steam until crisply tender, from 3 to 5 minutes. When cooked through, but still slightly crunchy, remove from the steamer. In large skillet, melt 2 Tbs. of the butter and add the onion. Cook until translucent. Stir in the sour cream and the green beans. Add salt to taste. Mix to coat all ingredients and turn off heat. Spread mixture into a lightly greased casserole. Layer the cheese over it. Top with breadcrumbs, and dot with the remaining butter. Bake for 25 minutes or until the top is golden brown and the sauce is bubbly. Serve hot or warm.

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