Dinner: Green Bean-Cheddar Casserole

This recipe for a gooier, cheesier green bean casserole is a modern (but still comforting) twist on a classic Thanksgiving side.

Ingredients

3 lb. green beans
2 c. stale bread
3 tbsp. olive oil
3 green onions
3 tbsp. corn starch
2 1/2 c. whole milk
.13 tsp. ground nutmeg
8 oz. Cheddar cheese
1/4 c. Parmesan cheese

Instructions

Heat covered 7- to 8-quart saucepot of salted water to boiling on high. Preheat oven to 375 degrees F. Add green beans to boiling water. Cook 2 minutes. Drain well; set aside.
In food processor, pulse bread into coarse crumbs. Transfer to medium bowl along with oil and green onions. Toss to combine; set aside.
In 4-quart saucepan, whisk cornstarch and 1/2 cup milk until smooth. Add nutmeg and 1/2 teaspoons each salt and pepper. Slowly whisk in remaining 2 cups milk. Heat to boiling on medium high, whisking frequently. Boil 2 minutes, whisking. Reduce heat to medium low. Stir in cheeses one handful at a time, waiting until cheese melts before adding next handful. Stir in green beans until well coated. Transfer mixture to 3-quart baking dish. Top with reserved crumb mixture. Bake 25 to 30 minutes or until crumbs are golden brown.

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