I figured I may as well post one of my own recipes here. This definitely fits into the category of malnutrition Monday, but it’s so blasted good. And it puts the traditional mushroom soup-french fried onion green bean casserole all to shame. Fattening? Oh, gosh, with all that butter and cheese, do you really have to ask? Worth it? Yeah, baby. All I can say is that whenever I have taken it to a potluck, the dish has been practically licked clean and everyone who had some wanted to know how to make it.
- flour, butter, milk
- Green beans (if they’re canned, which I don’t recommend, drain them. If they’re frozen, thaw them. If they’re fresh, steam them until they’re tender-crisp.)
- Chopped scallions
- Shredded Swiss cheese, shredded asiago, shredded romano and/or parmesan
- Wheat flakes cereal (I did it once with Special K, and it was fantastic. But it’s also fantastic with any kind of hearty wheat flake cereal.)
- more butter
Melt the 1-2 tablespoons of butter in a pot over medium heat. When it’s melted, stir in 1-2 tablespoons flour (e.g., if you used 1 tablespoon butter, use 1 tablespoon flour), salt, and pepper. Cook until it’s well blended and starting to bubble. Stirring constantly, slowly stir in 1-2 cups milk (same thing as before–if you used 1 tablespoon butter and 1 tablespoon flour, use 1 cup of milk). Cook over medium-low heat, stirring constantly, until the sauce gets nice and thick.
Remove the sauce from the heat, and throw in a few handfuls of cheese and stir well until the cheese melts.
In a nonstick skillet, saute some sliced scallions (green tops included) and garlic in butter. When they’re soft and fragrant, remove from heat.
Spray a baking dish with nonstick cooking spray. Mix your green beans together with the scallions & garlic, and then toss with the cheese sauce until everything is well blended. Put it into the baking dish.
Melt a little more butter, and mix up some wheat flakes cereal with the butter. Sprinkle that on top, and bake at 350 degrees F until the topping is nicely browned and sizzly, the casserole is bubbly, and you can’t wait anymore to eat it.