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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Another green bean casserole but no soup can to open. Ingredients:
2 cups fresh green beans |
2 tablespoons butter |
2 tablespoons flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon dried tarragon |
1/4 teaspoon paprika |
1 cup evaporated milk |
1/2 cup grated swiss cheese |
Directions:
1. Preheat oven to 350°F.
2. In a pot of boiling water, cook green beans till crisp/tender, 2-4 minutes. Drain, reserving 1 cup of the liquid.
3. Melt butter in a small saucepan over medium-low heat; blend in flour and seasonings. Stir until smooth and bubbling.
4. Add reserved bean stock & milk. Cook, stirring constantly, until smooth and thickened.
5. Place beans in a greased, 1 quart casserole. Pour sauce over the top. Sprinkle with cheese.
6. Bake for 20 minutes or until cheese is melted and slightly browned.
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