| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | French | Vegetables, Side dishes | 4 | Servings |
INGREDIENTS
| 1 | lb | Green beans; trimmed |
| 3 | tb | Butter |
| 1/2 | c | Onion; finely diced |
| 1 | c | Sour cream |
| 1/4 | ts | White pepper |
| Salt; to taste | ||
| 2 | c | Grated Gruyere or other Swiss cheese |
| 1/4 | c | Bread crumbs |
INSTRUCTIONS
1. Preheat oven to 350º. French cut beans by cutting them in half lengthwise, running the knife down the flat part between the seams of the bean. If the beans are long, cut them at an angle into lengths of about 2 inches. Steam until crisply tender, from 3 to 5 minutes. When cooked through, but still slightly crunchy, remove from the steamer. 2. In large skillet, melt 2 tbs of the butter and add the onion. Cook until translucent. Stir in the sour, pepper and the green beans. Add salt to taste. Mix to coat all ingredients and turn off heat. 3. Spread mixture into a lightly greased casserole. Layer the cheese over it. Top with bread crumbs, and dot with the remaining butter. (At this point the dish can be baked immediately or refrigerated for 24 hours; bring to room temperature before cooking.) 4. Bake for 25 minutes or until the top is golden brown and the sauce bubbly. Serve hot or warm. Per serving: 261 Calories; 21g Fat (70% calories from fat); 5g Protein; 15g Carbohydrate; 49mg Cholesterol; 244mg Sodium Posted to TNT - Prodigy's Recipe Exchange Newsletter by #ebburtis <ebburtis@ix.netcom.com> on Dec 22, 97
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