A family favorite that we’ve been serving at our Thanksgiving table for over 30 years! Tender French green beans, a savory sour cream sauce, flavorful Swiss cheese, and crispy corn flake coating make this the best green bean casserole ever!
Swiss Green Bean Casserole
Swiss Green Bean Casserole is another holiday side dish that is a family favorite and one that we’ve been making and serving for over 30 years. For me, it’s a tie between this and the cheesy broccoli casserole for my personal favorite.
The name comes from the use of grated Swiss cheese on the top. I’ve searched around and found similar recipes but nothing exactly like this one. My version uses French style green beans mixed with a savory sour cream sauce and topped with grated Swiss cheese and crushed cornflakes.
It’s an amazing combination!
In a pinch I’ve tried it with regular style green beans but it’s just not the same. The texture of the French green beans and creamy sauce really delivers on flavor and texture.
This green bean dish is a nice change from traditional green bean casseroles and goes great with turkey, ham, or a beef tenderloin.
Related: For another of our favorite holiday sides, try our Sweet Potato Casserole with Pecans!
What You Need to Make Swiss Green Beans
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- French style green beans — I use a combination of salted green beans and unsalted green beans. If you are watching salt, you can stick with unsalted green beans entirely.
- Butter — Divided, melted
- Onions — Chopped
- Flour — I always use gluten-free flour and that works fine. If flour isn’t an issue for you, use any all-purpose flour.
- Salt — The original recipe called for more than a teaspoon of salt, but I used a teaspoon and that was plenty.
- Pepper — Feel free to use more or less to taste.
- Sour Cream
- Swiss cheese — I like to buy a nice one and grate it myself. The recipe calls for one cup, but I actually used about 1 and a half cups. You can use any Swiss cheese you like.
- Corn Flakes — You can buy these already in crumbs or just make the crumbs yourself from a box of cereal. I did mine in my food processor and made extra to use later. I stored the extra crumbs in mason jars. This will be handy for the holidays.
Kitchen Tools Used
How to Make Green Bean Casserole
Preheat oven to 350°F.
Drain 3 cans of French style green beans in a colander.
Melt a Tablespoon of butter in your saucepan and add chopped onions. Sauté on low heat until they begin to soften.
Add flour, sugar, salt, and pepper. Stir until a smooth paste forms, then add sour cream. Stir until the mixture is smooth and bubbly.
Add the drained green beans and gently stir to coat in sauce, then scoop the green bean mixture into a baking dish.
Melt the rest of your butter in a 2 cup glass measuring cup. (Make sure it is a microwave safe cup!) Add cornflake crumbs and stir to coat.
Layer shredded Swiss cheese on top of green beans.
Finally, sprinkle the the buttery cornflake crumbs on top of the casserole.
Bake at 350 degrees for 20 to 30 minutes, until heated through and browned on top. Allow to rest for about 10 to 15 minutes before serving.
Can you Make Green Bean Casserole Ahead of Time?
Yes, you can absolutely prep ahead to save time! Simply assemble the casserole — everything except for the crispy topping. Cover and refrigerate until you’re ready to bake.
When you’re ready to bake, add the crispy topping and proceed with the recipe. I’d recommend making the casserole no more than one day in advance.
Can you make it gluten free?
Believe it or not, this recipe is very easy to modify to make gluten free!
Instead of regular flour in the sour cream sauce, substitute with gluten free all-purpose flour. Corn flakes are usually gluten free, but be sure to check the packaging to ensure it is made in a facility without cross-contamination.
TIP: You may also want to try our Sautéed Green Beans recipe, which is gluten free and low carb!
Green Bean Casserole Recipe (Printable Copy)
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Green Bean Casserole with Corn Flake Crust
- Large sauce pan
- Oven safe baking casserole dish
- 2 cup pyrex measuring cup
- 3 cans French Style green beans drain liquid
- 4 TB butter divided
- 1/2 cup chopped onion
- 2 TB flour
- 1/2 tsp pepper
- 1 TB sugar
- 1 cup sour cream
- 1 cup crushed cornflakes
- 1 cup grated Swiss Cheese
- Preheat oven to 350 degrees .
- Drain the French Style Green Beans in a colander.
Sour Cream Sauce
- In a large saucepan, melt 1 TB butter.
- Add the chopped onions and sauté on low heat until they are soft.
- Add 2 TB flour, 1 TB sugar, 1 tsp. salt, and ½ tsp. black pepper. Stir until it forms a smooth paste.
- Add 1 cup of sour cream. Stir until it is smooth and bubbly.
- Add the drained green beans and gently stir them in.
Assembling the Casserole
- Scoop the green bean mixture into an oven-safe baking dish.
- Melt the remaining 2 TB butter in a 2 cup glass measuring cup. Add the cup of cornflake crumbs and stir together.
- Top the green beans with the cup of Swiss cheese.
- Spread the buttery cornflake crumbs on top of the Swiss Cheese.
- Bake at 350 degrees for 20 to 30 minutes, until heated through and browned on top.
- Let rest for about 10 to 15 minutes.
Notes on Swiss Green Bean CasseroleSalt: I use a combination of salted green beans and unsalted green beans. If you are watching salt, you can use all unsalted green beans. The original recipe called for more than a tsp. of salt. I used just 1 tsp. and that was plenty. Flour: I always use gluten-free flour and that works fine. If flour isn’t an issue for you, use any all-purpose flour. Swiss Cheese: I like to buy a nice one and grate it myself. The recipe calls for one cup, but I actually used about 1 and a half cups. You can use any Swiss cheese you like. Cornflake crumbs: You can buy these already in crumbs or just make the crumbs yourself from a box of cereal. I did mine in my food processor and made extra to use later. I stored the extra crumbs in mason jars. This will be handy for the holidays.
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