This Green Bean and Cheddar Casserole is one of my favorite meat-free dishes and packed with protein and fats to ensure my family still gets their nutritional balance for the day, even if we’re eliminating food groups.
Extra creamy and cheesy with a mix of cheddar cheese, Parmesan cheese and whole milk, seasoned with nutmeg, poured over fresh green beans and baked in the oven.
To make Green Bean and Cheddar Casserole, you will need the following ingredients:
Preheat oven to 375 °F.
Prepare a large bowl by filling it with ice water.
In a large pot, bring salted water to a boil and add green beans in batches. Cook each batch for about 3-4 minutes until just tender. Transfer cooked beans to the ice water to cool, then drain and place in a large bowl.
In another bowl, toss bread with oil and scallions.
In a medium saucepan, whisk cornstarch, nutmeg, ½ cup milk, ½ teaspoon salt and pepper each. Continue mixing until smooth.
Gradually add the remaining milk and bring to a boil. Boil mixture for 2 minutes.
Reduce heat from boiling to medium-low and stir in the cheddar cheese, ½ cup at a time, continuously stirring until cheddar cheese is completely melted.
Add Parmesan and stir to melt through.
Add green beans and toss to coat well. Transfer to a 3-qt casserole dish.
Sprinkle scallion crumbs over the top.
Bake in preheated oven for 25-30 minutes.
Serve hot, straight from the oven.
Try this Green Bean and Cheddar Casserole one night this week. A great side addition to any protein or if you’re having a meat free week, then this dish is high in protein to satisfy what your body really needs. Let us know how this recipe fills your gap and share the love with us. Try it and tag #cookmerecipes online to get in touch with us.
