This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 TBSP (or more) grated onion
2 TBSP Parkay margarine
2 TBSP flour
1/2 tsp. white sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup milk
1/2 cup Breakstone's sour cream
32oz. cut green beans (fresh, canned or frozen-thawed and drained)
Shredded Swiss cheese (as much as you like)
1/2 cup or more Italian bread crumbs
In a skillet over medium heat add Parkay--melt. Add grated onion and cook
until caramelized. Add flour, white sugar, salt and pepper--stir. Add milk--stir
and cook until hot and thick. Remove skillet from heat--add drained green
beans--stir. Add sour cream--stir. Spray a 2 qt. casserole dish with Pam.
Make five layers in the dish--green bean mixture, shredded Swiss cheese,
green bean mixture, shredded Swiss cheese, green beans. Sprinkle the
bread crumbs on top of the last layer of green beans. Bake uncovered at 375
degrees for 20-30 minutes or until hot enough to serve.