Skip the cans this year, and try this fresh version of a traditional favorite: Green Bean Casserole. Use fresh green beans, alpine-style cheese, and homemade béchamel for an unforgettable side.
|1. Melt 2 tablespoons butter in a 12-inch ovenproof or cast-iron skillet over medium heat. Add bread crumbs; cook and stir for 1-2 minutes or until toasted. Transfer to a bowl. Wipe pan clean.|
|2. Bring green beans and water to a boil in the same pan; cook over medium-high heat for 7-8 minutes or until beans are crisp-tender, stirring occasionally. Drain and transfer green beans to a large bowl; keep warm. Wipe skillet dry.|
|3. Melt remaining butter in the same pan over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, salt, pepper and cayenne pepper if desired. Bring to a boil; cook and whisk for 2 minutes or until thickened.|
|4. Reduce heat to low; gradually whisk in 1 1/2 cups Grand Cru Reserve until melted. Stir in green beans.|
|5. Remove from the heat. Sprinkle with bread crumbs and remaining Grand Cru Reserve. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted.|
© Dairy Farmers of Wisconsin