White and Green Bean Casserole
Makes 9 Servings (about 4oz each) | Prep Time: 30 minutes, Total Time: 50 minutes
Ingredients:4 tablespoons unsalted butter, divided
1/3 cup panko bread crumbs
1 large sweet onion, halved lengthwise, thinly sliced
2 teaspoons balsamic vinegar
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 garlic cloves, finely chopped
3/4 cup 33% less sodium chicken broth
1 cup half-and-half
1/4 cup grated Asiago cheese (1 oz)
1 (12oz) package frozen cut green beans
1 (15oz) can S&W® White Beans, drained, rinsed
Preparation:Heat oven to 400°F. Spray shallow 2-quart casserole or 7x10-inch (2-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat. Stir in panko bread crumbs until coated. Pour into small bowl. Melt 1 tablespoon of the remaining butter in same skillet. Add onion. Cook over medium-high heat 10 minutes or until browned and tender, stirring frequently. Stir in balsamic vinegar. Spoon into medium bowl.
Melt remaining 2 tablespoons butter in same skillet. Stir in flour, salt, pepper, nutmeg and garlic. Cook over medium heat until bubbly and smooth; cook 1 minute, stirring constantly. Stir in broth. Bring to a boil; cook 1 minute, stirring constantly. Stir in half-and-half. Reduce heat; simmer uncovered 3 minutes or until slightly thickened, stirring frequently. Stir in cheese. Stir in green beans and white beans; mix slightly to coat.
Pour into casserole. Top with onions and buttered bread crumbs.
Bake 15 minutes or until bubbly around edges and top is golden brown. Let stand 5 minutes.
This is a great side dish for a chicken or turkey dinner.
If fresh green beans are in season, cook 12oz in boiling water for 4 minutes; drain and rinse with cold water. Cut into easy to eat pieces and proceed with recipe.
Nutritional Information Per Serving:
Calories 140 (From Fat 70), Fat 8g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 25mg, Sodium 320mg, Carbohydrate 14g, Fiber 3g, Sugars 3g, Protein 5g, Vitamin A 6%, Vitamin C 6%, Calcium 8%, Iron 4%
Recipe contributions from the Idaho Bean Council, U.S. Dry Bean Council, California Dry Bean Board, Michigan Bean Board and the Northarvest Bean Growers Association