GREEN BEAN AND BRUSSEL SPROUTS CASSEROLE RECIPES

Steps:

• Preheat oven to 450° with a baking
• sheet inside.
• Toss sprouts with 1 Tbsp. oil and 1/4 tsp.
• pepper flakes; season with salt and black
• pepper. Transfer sprouts to preheated
• baking sheet and roast 5 minutes. Toss
• beans with remaining 1 Tbsp. oil and
• ¼ tsp. pepper flakes; season with salt
• and black pepper. Add beans to the
• baking sheet and roast until sprouts and
• beans are fork-tender, 15 minutes more.
• Toast fried onions on a separate baking
• sheet until golden, 3–5 minutes.
• Melt butter in a saucepan over medium
• heat; add garlic and cook until fragrant,
• 1 minute. Increase heat to medium-high;
• whisk in flour and cook 1 minute.
• Whisk in milk and broth; bring to a
• boil. Reduce heat to low and simmer
• sauce until it thickens, 5 minutes. Stir
• in Parmesan; season sauce with salt
• and black pepper.
• Top sprouts and beans with sauce
• and onions.

Steps:

• Preheat oven to 350F
• Bring a large pot of lightly salted water to a boil and add Brussels sprouts.
• After 4 minutes add green beans and cook for 5 more minutes.
• Drain vegetables and set aside.
• In a large skillet cook the bacon over medium heat until lightly crispy. 7-8 minutes
• Stir in flour and cook for another 1 minute.
• Reduce heat to low and add soup constantly stirring for 2 minutes. The soup will thicken.
• Stir in vegetables, salt, and pepper.
• Pour mixture into a 2 1/2 quart casserole dish and top with fried onions.
• Bake at 350F. for 20 minutes.