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Green Bean Casserole

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Green Bean Casserole

Green Bean Casserole

Diana Rattray
This green bean casserole is made with a homemade seasoned white sauce and soft buttered bread crumb topping.

Ingredients:

  • 16 ounces frozen French-style green beans, cooked and drained
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3 tablespoons minced onion
  • 3 tablespoons minced pimiento or roasted red pepper
  • 1 1/4 to 1 1/2 cups half-and-half
  • salt and pepper, to taste
  • 1 1/2 cups soft bread crumbs
  • 2 tablespoons melted butter
  • herb seasoning blend, optional

Preparation:

In a medium saucepan, heat butter; add onion and pimiento or red pepper and cook over medium-low heat until onion is tender. Add flour and stir until well blended. Gradually add the 1 1/4 cups half-and-half or whole milk. Taste and add salt and pepper to taste. Thin with a little of the green bean cooking liquid or a little more half-and-half or milk, if necessary. Combine with the drained cooked green beans. Spray a 1 1/2 to 2-quart casserole with cooking spray. Spoon green bean mixture into the baking dish. In a bowl, toss bread crumbs with melted butter and herb seasoning blend, if using; sprinkle evenly over green bean mixture. Bake at 350° for 25 minutes, until bubbly. Broil for a few minutes to brown bread crumbs more, if desired.
Serves 4 to 6.

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