Reader’s recipe: Green Bean Casserole

Overland Journal reader Corey Tando, whose forum Yotatech.com is one of the best resources out there on all things Toyota, sent us this note after reading about the new Overland Chef column. 

 

This recipe my mother use to cook for us back in the 70s.
Someone left it on her office desk way back then, she never did find out who left it.
It is very good though, and makes for a great side dish.
This is the info on the card they left on her desk:
 
Margaret K’s Swiss Green Beans
1 cup of sour cream
4 cups cooked French cut (or canned) green beans, drained
1/2 lb Swiss cheese
2 Tablespoons butter or margarine
2 Tablespoons flour
1/2 teaspoon grated onion
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper (you could substitute these two with seasoning salt of your choice)
2 cups of crushed Cornflakes
 
In a mixing bowl add the two tablespoons of melted butter, stir in flour, onion, sugar, salt and pepper.
Add sour cream, mix until blended.
Fold in the drained cooked beans.
 
Put in a greased 1 1/2 quart casserole dish.
Grate the Swiss cheese and sprinkle on top.
Spread the Cornflakes over the top of the rest.
Bake in a 400 degree oven for 20 minutes.
 
This may be made ahead of time at home and baked later when at camp.
 
*Note*
I am  not familiar enough with Dutch ovens if you could have this already in it and kept in the fridge before a trip, then take it out of a fridge/cooler while in camp to cook.
 
I can tell you though, there were never any leftovers from this when my mother use to make it for dinner for us long ago.
 
Corey Tando
YotaTech.com Administrator

 

This is a great, very old recipe that has an interesting past. There is a 1950s version, made with Campbell’s Cream of Mushroom Soup and canned onion rings, that was developed and popularized by the Campbell’s “test kitchen” to further increase the popularity of their convenience foods. But Corey’s mom’s version actually hints that this recipe has its origins in classic French cooking – vegetables in a cream sauce, topped with a gratin and cheese, then broiled. Delicious! Thanks so much Corey. (Oh, and regarding the Dutch oven idea – cast iron reacts quickly to any acidity in foods, so it’s probably best if you pre-mix in a Tupperware, then add to a pot to finish it at camp.)

Corey’s fantastic FJ camp setup: