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The traditional green bean casserole is made even better. We’ve updated it by adding vibrant red grape tomatoes, a creamy Parmesan cheese sauce, and a crisp bread crumb topping.
1/2 cup plain dry bread crumbs
6 tablespoons Parmesan cheese, divided
4 tablespoons butter, divided
1 medium onion, chopped
2 tablespoons flour
1 teaspoon McCormick® Garlic Salt
1 teaspoon McCormick® Thyme Leaves
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
2 cups milk
2 pounds fresh green beans, trimmed, cut into 1 1/2-inch pieces and cooked (4 cups)
4 ounces (1/2 package) cream cheese, cubed
2 cups grape tomatoes
Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese and 2 tablespoons of the butter, melted, in small bowl. Set aside.
Melt remaining 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir 5 minutes or until tender. Stir in flour, garlic salt, thyme and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add cooked green beans and tomatoes; toss gently to coat.
Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
Bake 25 minutes or until heated through and top is lightly browned.
(Amount per serving)
Perfect for potlucks.
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this is very good dish.