Blue Cheese and Green Bean Casserole Recipe
Daily Value: 14%
Sugar-Conscious, Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||45µg||11%|
|Fatty acids, total monounsaturated||7g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
- Salt, for cooking beans
- 2 pounds green beans, trimmed
- 2 tablespoons butter, plus more for greasing
- 1 pint heavy cream
- 4 ounces blue cheese
- 3/4 cup breadcrumbs, preferably homemade*
Preheat the oven to 400 degrees.
Bring a pot of salted water to boil over high heat. Blanch the beans for 5 minutes, drain well in a colander, and transfer into a lightly buttered casserole dish. Pour in the cream and crumble the blue cheese evenly on the top. Melt the 2 tablespoons of butter in a saucepan over low heat, and mix together with the breadcrumbs in a small bowl. Sprinkle the breadcrumbs evenly over the top of the casserole. Bake for 15 minutes, or until browned and bubbling.
Let rest for 15 minutes before serving.
Notes and Substitutions:
*Note: To make homemade breadcrumbs, use 1- to 2-day-old bread. Cook the slices in either the microwave or the oven. In the microwave, cook for 3 minutes at a time (as power varies by microwave) until the bread is dry. In the oven, bake at 300 degrees for about 20 minutes. Place the bread in a sealable plastic bag and smash until the desired size is achieved.
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