Crunchy Green Bean Casserole (Printable Version)

# What You Need:

→ Vegetables

01 - 900 g fresh green beans, trimmed and halved
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Sauce

04 - 2 tbsp unsalted butter
05 - 2 tbsp all-purpose flour
06 - 1 ½ cups whole milk
07 - 1 cup vegetable broth
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - ¼ tsp ground nutmeg (optional)
11 - 1 cup shredded cheddar or Gruyère (optional for cheesy version)

→ Topping

12 - 1 ½ cups crispy fried onions (store-bought or homemade)

# Steps to Follow:

01 - Preheat oven to 190°C (375°F).
02 - Blanch green beans in boiling water for 3–4 minutes, then transfer to an ice bath. Drain and set aside.
03 - In a large skillet, melt butter over medium heat. Sauté onion and garlic until soft, about 2–3 minutes.
04 - Stir in flour and cook for 1 minute to form a roux. Slowly whisk in milk and broth. Cook, stirring constantly, until thickened (about 5 minutes).
05 - Add salt, pepper, and nutmeg. Stir in cheese if using. Remove from heat.
06 - Fold in green beans and mix until well coated. Transfer to a greased 9x13-inch baking dish.
07 - Bake for 20 minutes. Remove from oven, sprinkle fried onions evenly on top, and return to oven for 5–10 more minutes until golden and bubbly.

# Additional Notes:

01 - Use canned or frozen green beans if preferred (drain or thaw thoroughly).
02 - Add sautéed mushrooms for a richer texture.
03 - For extra crunch, mix panko with the fried onions.

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