Take Back the Kitchen with Alma Schneider

greenbeanscasserole_s4x3_lg.jpgAs we head into the coldest months of the year, I do believe some comfort food is in order. Try this creamy update to the old school Green Bean casserole. This time, hold the can of soup…..
Green Bean Casserole:
2 LBS trimmed green beans, cut in half
Bechamel or White Sauce:
6 TBS butter
4 cups whole milk
4 TBSflour
1/4-1/2 tsp fresh grated nutmeg (adjust it to your liking)
1 tsp salt (adjust to your liking with more, a little at a time)
1/8 tsp ground black pepper
1 1/2 -2 cups canned fried onions like French’s or ones from Trader Joe’s that my sis told me about which have a lot fewer ingredients-healthier
Steam green beans after they have been trimmed and cut in half. Set aside or refrigerate and use the next day if you like.
In a medium sized sauce pan, heat up the butter over a low flame until melted.
Stir in the flour with a whisk until fully incorporated with the butter.
Slowly add in the milk, whisking all the while.
Keep whisking now over a low to medium flame. Whisk every minute or so until the mixture becomes thick like pudding. This may take about 10-15 minutes.
Add in the nutmeg, salt and pepper and add more of each if you need to.
In a medium sized bowl, mix together the green beans and the bechamel sauce.
Place mixture in a casserole dish and top with the fried onions.
Cover with aluminum foil and place in a preheated 350 degree oven for about half hour or until mixture is bubbling and heated through. Serve immediately and enjoy!
For more great recipes from Alma Schneider visit her at Take Back the Kitchen.