Ingredients
Scale
- 1.5 lbs fresh green beans, trimmed and halved
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 cup grated Parmesan cheese, divided
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/2 cup crispy fried onions (ensure they are halal-certified)
- Optional: 1/4 cup cooked beef bacon bits for extra crunch
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a little butter or oil.
- Bring a large pot of salted water to a boil. Add the green beans and cook for 4 to 5 minutes until they are tender-crisp. Drain them immediately and plunge them into a bowl of ice water to stop the cooking. Drain again and pat dry.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until it smells fragrant. Do not let it brown.
- Whisk in the heavy cream and beef broth. Season with salt, pepper, and onion powder. Let the mixture simmer for 3 to 5 minutes until it thickens slightly.
- Stir in 1/2 cup of the Parmesan cheese until it melts into a smooth sauce.
- Add the blanched green beans to the skillet and toss them gently to coat them in the garlic sauce.
- Transfer the mixture to the prepared baking dish.
- In a small bowl, mix the remaining 1/2 cup of Parmesan cheese, panko breadcrumbs, and crispy fried onions. Sprinkle this mixture evenly over the top of the beans.
- Bake for 20 to 25 minutes until the sauce is bubbling and the topping is golden brown and crunchy.
- Let the casserole rest for 5 minutes before serving to allow the sauce to set.
- Cook Time: Not specified