Green Bean & Red Pepper Casserole

By LyndaLee

Nice side dish

Ingredients

• 1 3/4 lb Green Beans
• 1 red pepper cut into thin strips
• 2 tbsp Butter
• 2 small Cloves Garlic
• 2 tbsp All Purpose Flour
• 1 1/2 cups 35% Cream
• 1/2 cup Chicken Broth
• Pinch each of Nutmeg, Salt and Pepper
• 1 1/2 cups grated Old Cheddar Cheese
• 1 cup sliced Almonds
• 1/4 cup Panko crumbs
• 3 Green Onions chopped

Preparation

Step 1

PREHEAT oven to 350 degrees. Steam beans until just tender crisp, 3-5 minutes. Remove and plunge into ice water to stop cooking. Drain well, pat dry and put aside.

PREPARE sauce. Melt butter in a medium saucepan set over medium heat. Stir in garlic. Cook, stirring frequently until lightly golden, about 1 min. Stir in flour. Cook, stirring frequently for 1 minute. Slowly whisk in cream and broth. Cook, stirring constantly until sauce thickens slightly about 5 minutes. Stir in seasonings, then cheese. Stir until cheese melts.

MIX almonds, bread crumbs and onions in a small bowl.

TOSS beans with peppers in a 9 x 13 inch baking dish. Evenly pour sauce overtop. Sprinkle with topping.

BAKE in the centre of a preheated oven until beans are tender, casserole is heated through and topping is lightly toasted. This will take 30-40 minutes, depending on how tender you like the beans. Let stand for at least 10 minutes before serving