Pimiento Cheese Green Beans

By KeyIngredient

Ingredients

• 1 1/4 lb. green beans, trimmed and cut into 2-in. lengths
• 1 c. fresh or frozen corn kernels
• 2 tbsp. butter
• 1 1/2 tbsp. grated onion
• 2 1/2 tbsp. all-purpose flour
• 1 c. whole milk
• 6 oz. sharp Cheddar cheese, finely grated
• 1 jars (3-oz. each) chopped or sliced pimientos, drained
• 1/2 tbsp. hot pepper sauce (Tabasco)
• 1/2 tsp. Worcestershire sauce

Preparation

Step 1

In 4-to 6-quart saucepot of salted boiling water, add green beans; cook 3 minutes or until just tender. Add corn; cook 1 minutes. Drain well; set aside.

In 6-quart saucepot, cook butter and onion on medium 3 minutes or until onion becomes translucent, stirring occasionally. Sprinkle flour over onion. Cook 1 minute, stirring. Slowly whisk in milk until smooth. Heat to simmering on high, whisking occasionally. Reduce heat to maintain simmer; cook 1 to 2 minutes or until thickened, stirring.

By handfuls, stir Cheddar into milk mixture until smooth. Stir in pimientos, hot pepper sauce, Worcestershire sauce, 1/8 teaspoon black pepper and 1/4 teaspoon salt. Add green beans and corn to cheese sauce, stirring until well coated. Transfer to serving dish.



About 235 cals, 10 g protein, 17 g carbs, 15 g fat (9 g sat), 3 g fiber, 375 mg sodium.