Recipe 1316 - Green Bean Parmesan Casserole
Recipe 1316 - Green Bean Parmesan Casserole
(by Shirley McNevich)
18oz. frozen French style green beans
milk
1/4 cup chopped onion
2 TBSP butter
1 tsp. salt
1/2 tsp. pepper
1/4 cup grated Parmesan cheese + extra for sprinkling
2-3 slices buttered bread (broken into bite sized pieces)
flour (if necessary)
Cook green beans according to package directions--reserve the liquid.
Pour liquid from green beans into a measuring cup--measure 1 cup of
juice and discard the rest. Add milk to the juice in the measuring cup
so you have a total of 1 1/4 cups (1 cup juice and 1/4 cup milk). In a
saucepan add chopped onion and 2 TBSP butter--stir and cook over
medium heat until onions are tender. Add milk/juice mixture, salt and
pepper to onions in saucepan--stir and cook over medium heat until
thick and hot--if too runny, add a little flour and restir. Add Parmesan
cheese to the onion sauce--stir. Add drained green beans to the onion
sauce--cook and stir until hot. Grease a 1 quart casserole dish. Pour
the green bean mixture into the casserole dish. Sprinkle extra
Parmesan cheese on top of green beans if you wish. Break buttered
bread into bite sized pieces and place them all over the top. Bake
uncovered at 350 degrees for 30-35 minutes or until hot.
Continue to:
Other Recipes:
- 1466 - Ginger Cupcakes
- 1345 - Crock Pot Fiesta Casserole
- 1411 - Spinach Casserole
- 1276 - Quick Frosting/Icing
- 1409 - Sherbet Salad
- 1350 - Chocolate Buttermilk Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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