Green Bean Casserole with Bechamel
Homemade green bean casserole is always popular at Thanksgiving, and this version is easy and delicious. You can add other veggies to the mix to make it interesting, and if you broil it for just a couple of minutes after it bakes, the top gets nice and crispy. Delish!
Notes
You can also cook sliced mushrooms on butter and add them to the bean, onion and bechamel mixture.
Cooking Time40 min
Cooking MethodCasserole
Ingredients
- 1 pound green beans
- 2 medium onions
- 2 cups bechamel
- grated nutmeg, to taste
- 3/4 cup Parmesan, grated
- 3/4 cup bread crumbs
- butter
- salt, to taste
- pepper, to taste
Instructions
- Preheat oven to 350F degrees.
- Parboil the beans for 3-5 minutes.
- Slice the onions and cook them in some butter until translucent but not colored.
- Season the bechamel with the nutmeg and most of the Parmesan and salt and pepper to taste.
- Butter the casserole dish.
- Combine the green beans, onions and bechamel, correct the seasoning and turn into the casserole.
- Mix the bread crumbs and the remaining Parmesan and spread over the top of the casserole.
- Dot the top of the casserole with butter.
- Bake until heated through and golden on top, about 35-40 minutes.
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