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Preheat oven to 180-c and place rack on medium level
Sauté Onions with Vegetable Oil in a large cast-iron skillet over medium heat until golden, stir in Balsamic Vinegar and cook for another minute and remove from heat
Meanwhile bring a large pot of water to boil, cook green beans until tender but not fully cooked; drain and mix with the onions
Prepare sauce by combing skimmed milk and MAGGI Béchamel Mix, cook over medium heat until slightly thick
Pour Béchamel sauce over bean and onion mixture, sprinkle top with Cheese and Bread Crumbs and bake in preheated oven for 20 minutes until golden on top
Remove and allow to cool slightly, optionally sprinkling with fried onions and serving
Serve next to grilled Steak of Chicken
Per Portion of 300g
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