178 bechamel recipes

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

Cheese tortellini with sweet red onions and radicchio enveloped in a balsamella white sauce top with parmesan and baked until bubbly and crusty on top.

Favorite turkey broccoli casserole layers cooked turkey and broccoli under a creamy mayo-spiked bechamel, topped with cheddar and buttered breadcrumbs. Classic post-holiday comfort, baked to golden.

Ham and cheese potatoes au gratin with a from-scratch cheddar sauce baked until bubbly. A small-batch casserole sized for two with real homemade bechamel.

A French daughter sauce from the mother sauce Béchamel. A tasty cheese sauce useful for many dishes including Eggs Florentine and is wonderful to dress up vegetables.

Best cheesy chicken chowder simmers tender chicken with potatoes, carrots, celery, and onions in a velvety sharp cheddar bechamel. Hearty crowd-feeding soup with a soy sauce twist for depth.

Garlic broccoli soup purées a whole dozen blanched garlic cloves with steamed broccoli into a creamy béchamel-based bowl. Rich, comforting, finished with half-and-half and paprika.

Creamed broccoli soup blended smooth with thyme and a touch of garlic, then folded into a butter-and-milk bechamel for a velvety bowl that serves equally well warm or chilled.

Classic Greek moussaka with layers of browned eggplant, seasoned ground beef with red wine and cinnamon, and a rich bechamel sauce baked until golden and bubbling. A hearty Mediterranean casserole that serves 10.

Pasticcio di Maccheroni, the Greek baked pasta casserole layered with spiced ground beef, macaroni, grated cheese, and a rich béchamel crown.

Classic Italian lasagna al forno with homemade tomato sauce, bechamel, ricotta, and mozzarella. A three-sauce layered lasagna with red wine in the tomato sauce and nutmeg in the bechamel.

Layered chicken lasagna with a herbed tomato-mushroom sauce, creamy bechamel, and three cheeses baked until bubbly. An Italian-American classic that feeds a hungry crowd.

Pasta tossed with homemade basil pesto, a light olive oil bechamel, sun-dried tomatoes, and toasted breadcrumbs. A layered Italian pasta with three sauces in one bowl.

Layered vegetarian moussaka with sauteed eggplant, rich mushroom-tomato sauce with red wine, and creamy ricotta bechamel baked until golden. Greek comfort food, no lamb needed.

Olive Garden copycat seafood Torcello with cod, clams, shrimp, and crab in a garlic-sherry bechamel sauce tossed with radiatore pasta. A rich, restaurant-style seafood pasta you can make at home.

Classic beef lasagna with ricotta filling, bechamel sauce, and layers of mozzarella and Parmesan. A hybrid Italian-American recipe that uses both white and red sauces for creamy richness.