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.
Preheat oven to 350 degrees.
Using 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.
Add to onion mixture-stock/boullion and red pepper flakes. Cook for about 30 seconds.
Add 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.
Remove pot from heat and stir in vinegar.
Salt and pepper to taste.
Fold 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.
Grease a 3-quart casserole dish, and scoop green bean mixture into prepared dish.
Sprinkle Panko/almond mixture over the green bean casserole.
Bake in 325 degree oven, for about 35-45 minutes. Until casserole is bubbly and topping is toasted.
Let set for about 10 minutes and serve with your favorite mains.
0 servings