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The Food Nanny Rescues Dinner
by Liz Edmunds
About 15 years ago on a flight to Mexico, I met an interesting woman who was one of the first flight attendants hired by Western Airlines. Lois and I had the most delightful visit and shared recipes. This is one of hers, and it's become a must at every Thanksgiving ever since. Lois made it with canned green beans, but we have since switched to fresh.
6 to 8 servings


    • 2 pounds fresh green beans, trimmed and cut in half, or 2 (14.5-ounce) cans
    • 1 cup cornflakes cereal
    • 2 tablespoons butter, divided
    • 1 tablespoon all-purpose flour
    • 1/4 cup milk
    • 1/2 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1 tablespoon grated onion
    • 1/2 cup sour cream
    • 1 cup shredded Swiss cheese


1. Preheat the oven to 400 degrees and grease a 1½ quart casserole.

2. Steam the beans 10 to 15 minutes, until tender.

3. Meanwhile, put the cornflakes in a resealable plastic bag and crush coarsely with a rolling pin. Melt 1 tablespoon butter in a small bowl in the microwave and stir in the crumbs. Set aside.

4. Melt the remaining 1 tablespoon butter in a medium saucepan over medium heat. Whisk in the flour, and cook and stir until the mixture is bubbly. Whisk in the milk. Remove from the heat and stir in the sugar, salt, pepper, onion, and sour cream until well-blended. Stir in the cheese. (The cheese need not melt.)

5. Drain the beans if necessary and combine them with the cheese sauce.
Spoon the mixture into the prepared casserole. Sprinkle the crumbs over all.
Bake for 20 minutes.


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