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Green Bean Casserole

  • Yield: 6 to 8 1x


  • 1 1/2 pounds fresh green beans (can also use frozen)
  • 3 tablespoons butter, divided
  • 1 small yellow onion, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon flour
  • 1/4 teaspoon lemon zest
  • 1 cup sour cream
  • 1 tablespoon dry sherry
  • 1 cup grated sharp Cheddar cheese
  • 1/2 cup bread crumbs


  1. Preheat oven to 350 degrees.
  2. Steam green beans until tender (if using frozen, place under running water until thawed. Drain well.)
  3. Melt 2 tablespoons butter in a small saucepan and cook onion and parsley over medium heat until soft, around 5 minutes. Add salt, pepper, flour, lemon zest, sour cream and sherry and cook another 3 minutes. Stir in beans and pour into a casserole dish. Sprinkle top with grated cheese.
  4. Melt remaining 1 tablespoon butter and toss with bread crumbs. Sprinkle over top of grated cheese. Bake casserole until bubbly and hot and lightly browned on top, about 30 minutes.


Make ahead: Casserole can be assembled but not baked earlier in the day, covered and refrigerated. Bring to room temperature before cooking.

© A Well-Seasoned Kitchen ®