New Green Bean Casserole

By longhornfans

Ingredients

• 2 pound(s) green beans, trimmed and cut in half
• 3 large shallots
• 2 teaspoons olive oil
• 1 cup coarse fresh bread crumbs
• 1/2 teaspoon + fresh thyme leaves, chopped
• Pepper
• 2 cups Skim Milk
• 2 tablespoons margarine
• 2 tablespoons + 2 teaspoons All-purpose Flour
• Dash Nutmeg
• 1/3 cup Grated Parmesan cheese

Preparation

Step 1

1. Preheat oven to 350 degrees F.
2. Heat 8-quart pot of water to boiling on high. Add beans and cook, uncovered, 6 minutes or until bright green and just tender. Drain well and transfer to 8 x 8 pyrex baking dish.
3. Meanwhile, finely chop 1 1/2 shallots. Thinly slice remaining 1 1/2 shallots; set aside.
4. In 12-in. skillet, heat oil on medium until hot. Add chopped shallots and cook 4 to 7 minutes or until browned and tender, stirring occasionally. Add bread crumbs and cook 2 minutes or until dry and golden, stirring.
5. Transfer mixture to large bowl. Stir in thyme and 1/4 teaspoon freshly ground black pepper.
6. In microwave-safe measuring cup, microwave milk on High 4 minutes or until milk is warm.
7. Meanwhile, in same 12-in. skillet, melt margarine on medium. Add sliced shallots and cook 5 minutes or until golden brown and tender, stirring occasionally.
8. Add flour and cook 2 minutes, stirring.
9. Gradually pour milk into flour mixture in slow, steady stream, stirring constantly; heat to boiling, stirring.
10. Stir 2 minutes longer or until thickened (mixture should have the consistency of heavy cream). Stir in nutmeg and 1/4 teaspoon freshly ground black pepper.
11. Pour sauce over green beans; gently stir until green beans are evenly coated.
12. Stir Parmesan cheese into bread crumb mixture; spread evenly over green bean mixture in casserole.
13. Bake casserole 30 minutes or until bread crumbs are golden brown and sauce is bubbling.