#1316 - Green Bean Parmesan Casserole

(by Shirley McNevich)

18oz. frozen French style green beans
milk
1/4 cup chopped onion
2 TBSP butter
1 tsp. salt
1/2 tsp. pepper
1/4 cup grated Parmesan cheese + extra for sprinkling
2-3 slices buttered bread (broken into bite sized pieces)
flour (if necessary)

Cook green beans according to package directions--reserve the liquid. Pour liquid from green beans into a measuring cup--measure 1 cup of juice and discard the rest. Add milk to the juice in the measuring cup so you have a total of 1 1/4 cups (1 cup juice and 1/4 cup milk). In a saucepan add chopped onion and 2 TBSP butter--stir and cook over medium heat until onions are tender. Add milk/juice mixture, salt and pepper to onions in saucepan--stir and cook over medium heat until thick and hot--if too runny, add a little flour and restir. Add Parmesan cheese to the onion sauce--stir. Add drained green beans to the onion sauce--cook and stir until hot. Grease a 1 quart casserole dish. Pour the green bean mixture into the casserole dish. Sprinkle extra Parmesan cheese on top of green beans if you wish. Break buttered bread into bite sized pieces and place them all over the top. Bake uncovered at 350 degrees for 30-35 minutes or until hot.