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!
Ingredients
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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.
- Sugar
- 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
Instructions
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.
Frequently Asked Questions
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!
More Casserole Style Side Dish Recipes
Green Bean Casserole Recipe (Printable Copy)
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Green Bean Casserole with Corn Flake Crust
Equipment
- Large sauce pan
- Oven safe baking casserole dish
- 2 cup pyrex measuring cup
Ingredients
- 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
Instructions
- 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
Notes on Swiss Green Bean Casserole
Salt: 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.Nutrition
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what size green beans cans will I need for the green bean casserole?
15–16 ounce cans
This is the best green bean casserole recipe ever. When I made it for Thanksgiving dinner there wasn’t any left overs.
I’m glad you enjoyed the Swiss Green Bean Casserole. It’s one of my favorites. Sara
My sister in law has been making this for year for every Christmas dinner and it is our favorite!
Ours too! Recently my granddaughter requested it for her birthday dinner in July. We all enjoyed it!
Two TABLESPOONS of sugar?????
Hi Julia, the recipe only calls for ONE Tablespoon of sugar. You’re welcome to adjust to your preference.
I’m soooo glad I found this recipe. My late mother used to make it in the 70’s and I didn’t have it written down. I’m going to make it with baby Swiss cheese. I remember this was very rich.
We’re so glad you found us and our Swiss Green Bean Casserole. It’s one of my favorite recipes on this site and I’ve been making it for about 40 years. Sara
Thank you so much for this recipe. My sister had been in charge of bringing this to holiday dinners and I gave her my recipe card. Unfortunately she has been suffering with some pretty serious mental health issues and doesn’t really even cook anymore and the card that I gave her seems to be missing. We haven’t had it for a few years and I am so glad to have found your recipe. Our holiday dinners will be back to normal things to you!
Swiss Green Beans is one of our family favorites too. My extended family also loves having access to our real family recipes through this site when the old cards are missing or they can’t remember how to make something. Even Granny who we named the site after, finds it easier to use Granny’s in the Kitchen instead of trying to find an old recipe. 🙂 Sara
I lost this recipe for over 5 yrs and just recently found this one! This is my favorite creamed green bean casserole. The only difference is, I add sharp cheddar cheese freshly Grated. It definitely makes it rich and tangy. Thank you. 😊
Love to hear that!! We might have to try a little bit of cheddar for our casserole next time!
I’ve been making this recipe for 30 years. I learned it from my grandma. My family loves it and requests it every year. I use regular canned greened beans, not swiss and it is amazing