Cheesy Green Bean Casserole
With tender green beans in a creamy, garlicky cheese sauce and toasted bread crumbs on top, this Cheesy Green Bean Casserole is a winner.
Servings: 10
Ingredients
- 2 pounds fresh green beans ends trimmed and chopped into 2-inch pieces
- 2 tablespoons kosher salt for cooking water
- 4 tablespoons butter divided
- ⅓ cup plain or Italian bread crumbs
- 6 cloves garlic minced
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground paprika
- ¼ teaspoon cayenne pepper optional, adjust to taste
- ¼ cup all-purpose flour
- 1½ cups chicken broth or vegetable broth
- 1½ cups milk
- 2 cups freshly grated sharp cheddar cheese divided
Instructions
Blanche the Green Beans
- Bring a large pot of water to a boil. Add green beans and 2 tablespoons salt to boiling water. Cook beans until bright green and crisp-tender, about 5-6 minutes.
- Fill a large bowl with ice water while the beans are cooking. Set it next to the sink. Drain beans in a colander and plunge immediately into ice water to stop cooking. Once cooled, drain the beans again in the colander.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute with stirring frequently for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.
Make the Casserole
- Preheat the oven to 350°F. In the same skillet used for the breadcrumbs, melt the remaining 3 tablespoons of butter over medium-high heat. Add garlic and saute until fragrant, about 30 seconds. Sprinkle with flour and cook for a few moments, whisking constantly.
- Slowly add the broth while whisking constantly. Add the milk, while continuing to whisk constantly. Reduce heat to medium, and simmer until sauce thickens, about 2-3 minutes. Add 1 cup of the cheese and stir to melt. Season with salt, pepper, paprika, and cayenne. Taste and adjust seasonings as desired.
- Place the green beans in a 9×13 baking dish and stir to mix. Pour the sauce over the vegetables. Top with the remaining cheese. Sprinkle with the toasted breadcrumbs. Bake for 15-20 minutes, until the sauce is hot and bubbling.
Nutrition
Calories: 199kcal | Carbohydrates: 12g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 1846mg | Potassium: 282mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1053IU | Vitamin C: 12mg | Calcium: 246mg | Iron: 1mg