Ingredients
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2 lbs trimmed fresh green beans, cut into halves
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6 tbsp butter, divided
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4 green onions, finely chopped
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1/2 cup panko bread crumbs
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1/4 cup all-purpose flour
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2 cups whole milk
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8 oz sharp Cheddar, grated
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2 (6.5 oz) jars chopped or sliced pimientos, drained
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2 tsp Worcestershire sauce
Steps
1
Preheat oven to 375°F. Heat a large pot of salted water to a boil on high. Add the green beans and cook 8 min., until tender. Drain well.
2
In a 10-inch skillet, melt 2 tbsp butter on medium. Add the green onions. Cook 2 min., until golden, stirring often. Add the bread crumbs and cook 2–3 min., until golden, stirring often. Set aside.
3
In a large pot, melt remaining 4 tbsp butter on medium. Sprinkle in the flour. Cook 2 min., stirring constantly. Gradually whisk in the milk until smooth. Heat to a simmer and cook until sauce thickens.
4
To pot, by handfuls, stir in the Cheddar until melted. Stir in the pimientos and Worcestershire sauce. Season with salt and pepper to taste. Stir in cooked green beans. Transfer to a 3-qt baking dish. Top with the crumbs. Bake 15 min., until golden brown on top.
