2 pounds fresh green beans, washed and snapped to 1-inch length
1/2 pound mushrooms, cleaned and sliced
1 ounce slivered almonds (optional)
6 or 7 slices bacon
4 green onions
2 1/2 tablespoons all-purpose flour
3 tablespoons bacon grease
1 pint heavy cream
4 ounces bleu (or Gorgonzola) cheese
4 ounces fresh grated Parmesan cheese
1 can (6 ounces) French-fried onions
Line bottom of 13×9-inch pan with green beans. Top with layer of sliced mushrooms, then sprinkle with almonds, if using. In large skillet, fry bacon until crispy. Drain and return 3 tablespoons of drippings to pan. Chop bacon and set aside. Chop green onions, including whites, set aside. Add flour to drippings in skillet and whisk over medium heat until flour browns. Whisk in cream and allow to just boil around edges of pan. Add bleu cheese, reserved bacon and onions and allow cheese to melt, but not boil, in cream sauce. Pour cream mixture over beans, then sprinkle with Parmesan, then French-fried onions. Cover with foil and bake at 400 degrees for 30 minutes. Reduce heat to 350 degrees, remove foil and bake another 30 minutes.
Servings: 16. Serving size: 1/2 cup. Per serving: 202 calories, 7.5 g protein, 16.3 g fat, 5.7 g carbohydrates, 1.9 g dietary fiber, 421 mg sodium, 1.3 g sugars, 54 mg cholesterol
Stephanie Nichols, Navasota Valley Electric Cooperative
Cook’s Tip: Hot out of the oven, the cream mixture may seem a little runny; it will set up as the pan cools.