6 tablespoons butter
3 tablespoons all-purpose flour
2 teaspoons instant chicken-flavored bouillon granules
3 cups milk
2 (16-ounce) packages frozen cut green beans, thawed, drained
1 tablespoon dill weed
Topping Ingredients:
1 cup sliced almonds
1/2 cup dried bread crumbs
2 tablespoons butter, melted
Preheat oven to 350 degrees. Melt butter in heavy 2-quart saucepan over medium heat. Stir in flour and bouillon; mix well (1 minute). Gradually stir in milk. Cook, stirring constantly, until mixture is thick and bubbly (6 to 8 minutes). Remove from heat; stir in beans and dill weed. Pour into greased 3-quart casserole.
Combine all topping ingredients in small bowl; sprinkle over bean mixture. Bake for 40 to 50 minutes or until heated through.
Makes 8 (3/4-cup) servings.
TIP:
This recipe can be made ahead of time. Assemble green bean mixture as directed above. Cover; refrigerate up to 6 hours. To bake, heat oven to 350 degrees. Bake for 50 to 60 minutes or until heated through.