Ingredients

The following ingredients have 4 Servings
  • 2 pounds washed and trimmed fresh green beans, (halved)
  • 3 tablespoons butter
  • 1/3 cup white all-purpose flour
  • 1 cup milk ((1%, 2% or whole; I use 1%))
  • 2/3 cup chicken broth or chicken stock
  • 1 cup freshly grated sharp Cheddar cheese
  • 1 cup freshly grated Parmesan cheese, (divided)
  • 1/2 cup sour cream ((I use fat free))
  • 2 teaspoons chicken bouillon powder
  • 1 and 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon granulated onion flakes
  • 1 teaspoon EACH: dried parsley flakes, roasted garlic powder
  • salt and pepper, (to taste)
  • 2 tablespoons unsalted butter
  • 3/4 cup panko crumbs ((next to breadcrumbs in grocery store))

Instruction

  • GREEN BEANS: Preheat the oven to 375 degrees F. Bring a very large pot of water to a rolling boil. While water is heating, wash and trim green beans. Halve the beans (make sure they're all bite-size). Add green beans to boiling water and boil for 3 to 5 minutes (3 minutes for al dente green beans (that have a good bite to them) and 5 minutes for softer beans) I like them at the 3-minute mark for a good chew in the final casserole. Although they're being baked later, they don't get too much softer after this initial boil. Fill a large bowl with ice. Drain beans, run under cold water, and then transfer to an ice bath to stop the cooking. Then drain out any ice and let beans dry. I dab with a paper towel until completely dry.
  • SAUCE: Melt butter in a small pot over medium heat. Once melted, gradually whisk in flour until a thick paste forms. Whisk for one minute to cook out the raw flour taste and then gradually add in 1/3 cup of the milk while whisking constantly. Gradually add 1/3 cup chicken stock or broth while whisking. Add in another 1/3 cup milk, then remaining 1/3 cup stock, and last remaining 1/3 cup milk. Whisk after each addition until completely smooth and sauce is thickened. Whisk in 1 cup of Cheddar cheese and 1/2 cup Parmesan cheese until completely smooth. Add in sour cream and whisk until smooth. Stir in the chicken bouillon powder, Dijon mustard, granulated onion, dried parsley, garlic powder, and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to taste preference -- the Parmesan cheese does add a good amount of saltiness as well).
  • ASSEMBLE AND BAKE: Add the dry green beans (if they're still wet, it will make the casserole soggy) to the base of a 9x13-inch ceramic casserole dish. Pour the sauce over everything and spread to evenly coat. Gently stir the beans into the sauce until well coated. Sprinkle the remaining 1/2 cup Parmesan cheese over top of sauced green beans. In a saucepan over medium high-heat, melt the 2 tablespoons butter. Add the panko and toast, stirring constantly, until the crumbs are light brown and toasted. Sprinkle this topping evenly over cheese. Cover casserole with foil and bake for 30 minutes or until bubbly around the edges. Remove and serve hot.