Green Bean Casserole
Servings: 10
Ingredients
- ⅔ c diced onion
- 2 cloves garlic minced
- ¼ lb Prosciutto diced (or Bresaola - a beef version)
- 4 Tb butter divided
- ¼ c flour
- 3 c whole milk
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 1 c extra sharp cheddar cheese
- 2 lb frozen or fresh green beans trimmed and cut
- ¾ c panko bread crumbs
Instructions
- To begin, start a pot of water to blanch your green beans.
- Meanwhile, dice the onion and mince the garlic. Set those aside for a moment.
- In a saucepan, sauté the Prosciutto in 2 tablespoons of the butter. When the Prosciutto is golden, scoop it out with a slotted spoon, leaving the drippings in the pot. Toss in the onions & garlic and sauté until just tender. Add in the remaining 2 tablespoons of butter and let it melt. Sprinkle in the flour. Stir it together and let it cook for just a minute. Pour in the whole milk and whisk together.
- Add the salt, black pepper, and cayenne pepper. Stir this together and cook over medium heat until it comes to a boil, stirring continually. Let it bubble for one minute and turn off the heat.
- Add in the grated extra sharp cheddar cheese. Stir until it is melted in. Set it aside for a moment.
- Blanch the green beans. If fresh, blanch for 3 minutes. If frozen, make it 4 minutes. Immediately drain them and run under cold water, or plunge into a bowl of ice water.
- Stir the beans, milk sauce, and Prosciutto together in a mixing bowl. Pour the mixture into a casserole dish. Sprinkle the panko bread crumbs over the top.
- Bake at 350 degrees for 30 minutes or until the top is golden and the sauce is bubbly.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/green-bean-casserole/Nutrition
Serving: 1c | Calories: 280kcal | Carbohydrates: 20g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 744mg | Fiber: 3g | Sugar: 8g
