1 c. sour cream
1 tbsp. butter
1 tsp. sugar
2 tbsp. flour
4 tsp. grated onion
1 (6 oz.) pkg. Swiss cheese, grated
2 (16 oz.) cans French green beans, drained
4 oz. Pepperidge Farm stuffing crumbs
6 tbsp. butter

Mix first 5 ingredients and saut lightly. Mix beans and cheese and pour into an 8 x 10 buttered casserole. Pour hot sour cream mixture over beans. Top with the Pepperidge Farm stuffing crumbs that have been rolled in 6 tablespoons butter.

Beans can be prepared ahead of time. Add the buttered stuffing crumbs just before cooking.

Bake at 350°F for 25 minutes, uncovered.