Ingredients
- 2 lb Fresh Green Beans, chopped in half
- 6 tbsp Butter
- 4 Scallions, finely chopped
- 1/2 cup Cento Panko Bread Crumbs
- 1/2 cup Anna TIPO 00 Flour
- 2 cups Whole Milk
- 1/2 cup Cheddar Cheese, shredded
- 1/2 cup Mozzarella Cheese, shredded
- 2 jars Cento Sliced Pimientos (4 oz)
- 2 tsp Worcestershire Sauce
- 2 tbsp Bacon Bits
Directions
Preheat oven to 375°F. In a large pot, boil green beans until tender Drain and set aside. In a large saucepan, melt 2 tablespoons butter over medium heat. Add scallions and cook for 3 minutes until wilted. Add breadcrumbs and toast until a golden brown. Remove and set aside. In a large pot, melt remaining butter. Slowly sprinkle in flour, and whisk until fragrant, about 2 minutes. While whisking, slowly pour in milk, and continue whisking until the liquid becomes thick, about 2 minutes. Remove from heat. Stir in cheddar and mozzarella cheese, handfuls at a time until melted and smooth. Add in pimientos, bacon, Worcestershire sauce, and green beans and continue stirring. Remove from stove and transfer contents to an oven safe baking dish. Sprinkle with cooked scallions and breadcrumbs. Bake for about 20 minutes until bubbly and hot throughout. Serves 6-8.
