Thanksgiving is just a week away and I don't know about you, but I'm already thinking about the delicious turkey, dressing and the green bean casserole. I love all the traditional dishes, but last year our green bean casserole had a new so-called "spin" to it, and it was mouth watering!  Now don't get me wrong, I love the old stand-by green bean casserole, this is just a new "spin" you might want to try!

Don't panic - there is no can of mushroom soup.


2 tablespoons butter -  2 tablespoons all-purpose flour - 1 teaspoon salt - 1 teaspoon white sugar - 1/4 cup onion, diced - 1 cup sour cream - 3 (14.5 ounce) cans French style green beans, drained - 2 cups shredded Cheddar cheese - 1/2 cup crumbled buttery round crackers - 1 tablespoon butter, melted

Preheat oven to 350 degrees F (175 degrees C).


Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir until all the beans are coated.

Pour mixture into 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.

Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Happy Thanksgiving.