Description
A creamy, cheesy bake combining fresh green beans and broccoli florets in a homemade sharp cheddar sauce. A fresh and hearty alternative to traditional canned green bean casseroles.
Ingredients
Scale
- 1 lb fresh green beans, trimmed
- 2 cups broccoli florets, bite-sized
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded (divided)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a boil. Add green beans and broccoli, boiling for 2-3 minutes. Drain and immediately plunge into an ice bath to stop cooking, then pat dry.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux.
- Slowly pour in the milk, whisking constantly until the sauce thickens and is smooth.
- Remove the saucepan from heat. Stir in 1.5 cups of the shredded cheddar, garlic powder, salt, and pepper until the cheese is melted.
- Add the blanched green beans and broccoli to the cheese sauce and stir until evenly coated.
- Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining 0.5 cup of shredded cheddar.
- Bake for 20-25 minutes, or until the cheese is bubbly and lightly browned on top.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American