This green bean casserole without mushroom soup is much better than versions made with condensed soup. Instead of traditional French-fried onions, this from-scratch casserole is loaded with lots of melty Cheddar and a buttery cracker crumb topping. A homemade sour cream-based sauce adds just the right amount of tang to every bite.

Green Bean Casserole


Green Beans:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • ¼ cup diced onion
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 3 (14.5 ounce) cans French-style green beans, drained


  • 2 cups shredded Cheddar cheese
  • ½ cup crumbled buttery round crackers
  • 1 tablespoon butter, melted


Step 1: Preheat Pizzello oven to 350℉ (175℃).

Step 2: Make green beans: Melt butter in a large skillet over medium heat. Stir in flour until smooth, and cook for 1 minute. Stir in sour cream, onion, salt, and sugar. Add green beans, and stir to coat. Transfer mixture to a 2 1/2-quart casserole dish.

Step 3: Spread Cheddar cheese over green bean mixture. Toss cracker crumbs and melted butter together in a small bowl; sprinkle over bean mixture.

Step 4: Bake in the preheated oven until topping is golden and cheese is bubbly, about 30 minutes.

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