Recipe By Connie Moore
Published Jun 30th
Prep - Cook - Additional - Ready In -
Servings 8 to 10 servings Calories 221.1

A classic tradition for Thanksgiving day. Originally submitted to

Recipe Ingredients

  • 1 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • ¾ cup shredded sharp Cheddar cheese
  • ½ cup sour cream
  • 1 tablespoon white sugar
  • ½ teaspoon salt
  • 1 pound frozen cut green beans, thawed and drained
  • 2 cups prepared stuffing

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place green beans in a 9x13 inch glass pan.
  3. 3 Saute onions with butter in a large frying pan over medium heat until translucent. Add flour and stir to coat flour.
  4. 4 Gradually add milk and bring to a boil. Add cheese, sour cream, sugar, and salt. Cook till thickened and cheese is melted. Pour mixture over green beans and top with a layer of stuffing.
  5. 5 Bake for 25 to 30 minutes.

Nutrition Facts

  • Calories 221.1
  • Carbohydrate 18.5 g
  • Cholesterol 26.6 mg
  • Fat 13.7 g
  • Fiber 2.1 g
  • Protein 7 g
  • Saturated Fat 6.7 g
  • Sodium 475.2 mg
  • Sugar 6.1 g


  1. Has the potential to be very good, but much too sweet for my taste. I'll try it again, this time without sugar.
  2. TRUST ME ON THIS!!! instead of milk use sour cream. it makes this casserole soo much better.Use about 6-8 oz. Milk waters it down and sour cream adds thickness. My family has always made it this way and everyone loves it. You will thank me.
  3. Thanks for a great recipe. SOOO much better than the creamed mushroom version. The cheese sauce is very tasty and rich. The small sweetness added from the sugar compliments the green beans. I added bread crumbs and french-fried onions to the top. Also added 1 teas. mustard.
  4. This recipe was a huge hit at Christmas dinner and worked very well to make ahead. I simply prepared the sauce & stuffing topping then assembled and refrigerated until cooking time. Might try with brocolli & cauliflower next time.
  5. F A N T A S T I C!!! Connie Moore whoever you are this recipe is a definite 5 star! I never made green bean casserole before but I knew I wanted to do something different for our neighborhood progressive party. I offered to make 2 double batches for our party,and the neighbors loved - Read more ...
  6. EXCELLENT version of a favorite. Hubby wouldn't let me use stuffing, so I eliminated the sauted onion and added french fried onions on top. This will be the recipe I use every year from now on. Thanks for sharing this.
  7. This recipes is amazing! It tastes a lot better than the usual cream of mushroom soup. I did use mild cheddar the first time because sharp can be bitter but next time will try with sharp. Also was a touch sweet - I would use a little less sugar. I'm thinking of adding mushrooms next - Read more ...
  8. This dish was very tasty made it for Thanksgiving. Much better than the usual green bean casserole. My whole family enjoyed it including kids. I used fresh green beans instead of frozen. Will definitely make again.
  9. Have made this a few times and has received rave reviews. I know a chef who works at an expensive restuarant and he even thinks it is wonderful. I make it the easy way, using Stove Top Stuffing. Make sure you don't cover this or else stuffing will get 'mushy'. Enjoy
  10. This was wonderful! My husband ate it cold the next day and loved it! I used fresh green beans in this recipe rather than the frozen. Just make sure to cook them a little in boiling water first to soften them up. I loved it as a main dish!