All the makings of a great side dish. Crisp veggies, creamy sauce and a desired crunchy topping.
“Par-boil*” the green beans, locking in the bright green color and crisp texture.
*submerge green beans in boiling water for about 3 minutes and then place beans in a bowl of ice water- stopping the cooking. Drain beans after 2 minutes.
A great side dish for roasted chicken, turkey or even an oven baked fish. This loves the roasting time in the oven- a labor of love. Plan ahead, or roast and re-heat.
Prep Time20 minsCook Time40 minsTotal Time1 hr
INGREDIENTS
2 lbs Green beans(Two bags of green beans from pantry)
¼ cup Butter
1 Medium yellow/sweet onion diced
6 Garlic cloves, coarsely chopped
2 tsp Better than Bouillon stock base Can be left out, or a couple tsp of liquid broth can be added…
½ tsp Crushed red pepper flakes
¼ cup Flour
2 cups Milk
2 cups Water
1 tbsp Apple cider vinegar or Red wine vinegar
½ cup Panko bread crumbs
1 cup Whole almonds, choppedOptional
Olive oil, salt and pepper to taste
DIRECTIONS
1Preheat oven to 350 degrees.
2Using a large saucepan, over medium heat, melt butter and a drizzle of oil.
Add chopped onion, garlic and large pinch of salt. Sauté until onions are softened and browned.
3Add to onion mixture-stock/boullion and red pepper flakes. Cook for about 30 seconds.
4Add flour to onion mixture and cook. Stirring until browned and flour “cooked” off…gradually whisk in milk and water.
Bring to a boil. Reduce heat to a simmer, until mixture thickens. About 5 minutes.
5Remove pot from heat and stir in vinegar.
Salt and pepper to taste.
6Fold into sauce, par-boiled green beans.
In a small bowl prepare the topping: mix together almonds, Panko bread crumbs and a drizzle of oil.(about a tbsp) Stir. And set aside.
7Grease a 3-quart casserole dish, and scoop green bean mixture into prepared dish.
8Sprinkle Panko/almond mixture over the green bean casserole.
9Bake in 325 degree oven, for about 35-45 minutes. Until casserole is bubbly and topping is toasted.
10Let set for about 10 minutes and serve with your favorite mains.
Ingredients
2 lbs Green beans(Two bags of green beans from pantry)
¼ cup Butter
1 Medium yellow/sweet onion diced
6 Garlic cloves, coarsely chopped
2 tsp Better than Bouillon stock base Can be left out, or a couple tsp of liquid broth can be added…
½ tsp Crushed red pepper flakes
¼ cup Flour
2 cups Milk
2 cups Water
1 tbsp Apple cider vinegar or Red wine vinegar
½ cup Panko bread crumbs
1 cup Whole almonds, choppedOptional
Olive oil, salt and pepper to taste
Directions
1Preheat oven to 350 degrees.
2Using a large saucepan, over medium heat, melt butter and a drizzle of oil.
Add chopped onion, garlic and large pinch of salt. Sauté until onions are softened and browned.
3Add to onion mixture-stock/boullion and red pepper flakes. Cook for about 30 seconds.
4Add flour to onion mixture and cook. Stirring until browned and flour “cooked” off…gradually whisk in milk and water.
Bring to a boil. Reduce heat to a simmer, until mixture thickens. About 5 minutes.
5Remove pot from heat and stir in vinegar.
Salt and pepper to taste.
6Fold into sauce, par-boiled green beans.
In a small bowl prepare the topping: mix together almonds, Panko bread crumbs and a drizzle of oil.(about a tbsp) Stir. And set aside.
7Grease a 3-quart casserole dish, and scoop green bean mixture into prepared dish.
8Sprinkle Panko/almond mixture over the green bean casserole.
9Bake in 325 degree oven, for about 35-45 minutes. Until casserole is bubbly and topping is toasted.
10Let set for about 10 minutes and serve with your favorite mains.
Green Bean Casserole + Almond & Panko Topping
Fish Food