his cozy Swiss-inspired twist on the classic green bean casserole layers tender haricot verts in a creamy sour cream and Swiss cheese sauce, topped with golden, buttery breadcrumbs. It’s similar in spirit to the beloved Thanksgiving staple but elevated with Schoch Family Farmstead‘s Junipero cheese, a local variety that tastes much like a mild Swiss. The result is a rich, flavorful side dish with just the right balance of creaminess and crunch—perfect for holidays, potlucks, or anytime you crave comfort food.
INGREDIENTS:
1/4 cup sourdough bread crumbs
4 tablespoons of butter, melted and divided
1/4 cup freshly grated Parmesan
4 cups haricot verts (slender green beans), blanched
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
1 small onion, minced
1 teaspoon sugar
1 cup sour cream
2 cups grated Swiss cheese
METHOD:
In a small bowl, combine bread crumbs, 2 tablespoons melted butter, and Parmesan. Set aside.
Bring a large pot of salted water to a boil. Add green beans and cook 3–4 minutes, just until crisp-tender. Drain immediately, then plunge into ice water for 1 minute. Drain again and set aside.
In a large saucepan, melt the remaining 2 tablespoons butter over low heat. Stir in flour, salt, pepper, onion, and sugar, cooking 1–2 minutes to remove raw flour taste. Whisk in sour cream and cook, stirring, until thick and bubbly.
Remove sauce from heat and gently fold in the blanched green beans until coated.
Spread bean mixture evenly in a buttered baking dish. Sprinkle Swiss cheese over the top, then finish with the breadcrumb mixture.
Bake at 400°F for 20 minutes, or until hot and the topping is golden brown. Serve immediately.
