Swiss Beans ~ Dana

I just had to make this dish early to take photos. And yes, that is cajun-spiced chicken, pan frying in butter. Don’t be mad.

My very best memories of Thanksgiving are from my childhood, when nearly all of my family from my mother’s side would gather at the home of Nana, my great-grandmother who lived to the ripe old age of 105.  On any given Thanksgiving, we had anywhere from 25 to 40 people gathered together, the men watching football on the small television on the covered porch, the women hovering near the kitchen, the children playing in the yard, running through the neighborhood.  It was always a pot luck, and each family brought the same dish every year.  My great-aunt Mazie, whom I named my daughter after, always brought the dish I will share with you today:  Swiss Beans.

A few words about this recipe:  1.) If you’re cooking for a large number of people, you’ll have to double, triple, or quadruple this recipe. I doubled it to take the pictures for this blog and it would probably serve 6 if you have lots of other sides.  The dish in the picture is a round 2 quart casserole.  2.) This is an older recipe so the proportions are a bit off.  It was written when canned vegetables were 17 oz.  Today, they are 14.5 oz.  If you do double or triple, maybe add another half-can or can of green beans.  3.)  I’ve also made this in the crockpot.  It frees up space in the oven, and then stays warm throughout the meal, ready when you are for seconds.

If you decide to try this recipe, either for Thanksgiving, or maybe just a Monday night, I really hope you enjoy it.  It’s really easy to make and it’s nostalgic for me, bringing me back to a time surrounded by love and family.  Happy Thanksgiving!

Swiss Beans

1 17oz can French-Style Green Beans

2 Tbsp. butter

2 Tbsp. flour

1/2 tsp. salt

1/2 tsp. onion powder

1/8 tsp. pepper

1 cup sour cream

1/4  lb swiss cheese, grated


In a small saucepan, heat green beans in their liquid.  In a separate sauce pan, melt butter.  Once butter is melted stir in flour until thoroughly mixed, and add seasonings.  Gradually add sour cream and cook, stirring until thick.  Drain beans and add to mixture.  Pour into casserole dish (or Crockpot), sprinkle cheese over top and either place under broiler for 5 minutes, or cover and heat on low, until cheese is melted.


4 thoughts on “Swiss Beans ~ Dana

  1. I love traditional family recipes, and that one looks delicious. I’m making my grandma’s cranberry relish. I hope I can do it justice.

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