Green Bean Casserole

So one thing that I don't really care for is the green bean casserole made with canned cream of mushroom soup. The soup just has a funny flavor to me, and I know this is American sacrilege, but I just don't think it goes that well with green beans. So one year I searched online for a new recipe for green bean casserole, and I found this one. I really like the sour cream in it, and if you must have your mushroom flavor, you could always sauté some with the onions and mix them in. I make it nearly exactly as written, except I put less cheese on top. I've copied it here for your convenience:

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Green Bean Casserole

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon sugar
1/4 cup diced white or yellow onion
1 cup sour cream
3 14-oz. cans French style green beans
1 cup shredded Cheddar cheese
1/2 cup crumbled buttery round crackers (such as Ritz)
1 tablespoon butter, melted

Preheat oven to 350. 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 to coat.

Transfer the mixture to a 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 or until the top is golden and cheese is bubbly.