Part 7/10:
This classic side is often canned, but making it from scratch will impress guests and reduce waste. Use fresh or frozen green beans, sautéed with onions, in a roux made with sour cream, seasoned with salt, pepper, and a touch of sugar.
Assembly:
Mix cooked green beans with the sour cream-based sauce.
Top with shredded cheese and crushed buttery crackers or bread crumbs.
Cover with foil and refrigerate. Bake at 350°F for 20 minutes, then uncover and bake until golden.
Make-ahead tip: Prepare everything a day or two early; just add the topping before baking, extending the crunchiness.
Brussels Sprout Salad with Warm Bacon Dressing
A Healthy, Crunchy Complement