A delightful twist on the classic green bean casserole, featuring a creamy Swiss cheese sauce and a crispy cracker topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect bake.
Blanch the green beans in boiling water for 3-4 minutes, then drain and set aside.
Blanching helps retain the vibrant green color and crisp texture of the beans.
In a saucepan, melt the butter over medium heat, then whisk in the flour to form a roux.
Stir continuously to avoid lumps in the roux.
Gradually add the sour cream, sugar, salt, and shredded Swiss cheese, stirring until smooth and creamy.
Adding the cheese gradually helps it melt evenly into the sauce.
Combine the green beans and the cheese sauce in a mixing bowl, ensuring the beans are well coated.
Gently fold the beans into the sauce to avoid breaking them.
Transfer the mixture to a greased casserole dish and spread it evenly.
Greasing the dish prevents sticking and makes cleanup easier.
Sprinkle the crushed buttery crackers evenly over the top.
Press the crackers lightly to ensure they adhere to the surface.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the casserole is bubbly.
Keep an eye on the topping to prevent it from burning.
Let the casserole cool for a few minutes before serving.
Allowing it to cool slightly makes it easier to serve and enhances the flavors.
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