Vegetables in Béchamel (White) Sauce
Heat the green beans on medium in a saucepan. Reserve ¼ cup of juice from the cooked beans to use in the sauce. Keep the green beans warm on low heat while preparing the sauce.
Melt the butter in a small saucepan over low heat. Stir in the flour. Cook on low heat for 3 minutes, continually stirring.
Gradually whisk in the milk and the reserved green bean juice. Bring to a boil, continually whisking until thickened. Stir in the nutmeg, salt, and pepper. Pour over the green beans and serve.
A simple white sauce is a quick and easy way to lend flavor to canned vegetables.