122 bechamel sauce recipes

Tender sweetbreads poached in milk, cubed, and served in a classic béchamel sauce. A refined old-world appetizer for adventurous cooks who appreciate offal done right.

Flaked tuna folded into creamy bechamel sauce with a splash of sherry, served three ways: over fried eggplant, in tart shells, or on buttered biscuits. Retro comfort food in 20 minutes.

Dave's big-batch succotash with baby lima beans and corn in a creamy vegetable white sauce. Feeds a crowd and works for Thanksgiving, Christmas, or any holiday spread.

Winter squash casserole layered with bechamel white sauce, grated cheese, and crushed peanuts. A vegetarian baked casserole with a crunchy peanut topping.

Creamed tuna on toast is the original 10-minute pantry dinner. Flaked tuna folded into silky bechamel and spooned over crisp toast points, finished with paprika and pimento.

Leeks Northumbria with boiled leeks, creamy bechamel, and grated cheese browned to a golden crust. A classic British vegetable side or light main from the North.

Creamy potato and egg casserole layers boiled potatoes, sliced hard-boiled eggs, and onions under a homemade bechamel, then crowns it with buttery breadcrumbs. Old-school comfort food that bakes into a golden, bubbling family-supper dish.

Easy cream of mushroom soup made by blending homemade bechamel with mushroom concentrate and beef broth. Restaurant body in under 30 minutes.

Crab casserole with white sauce, separated eggs, and hot sauce, baked until puffed and golden. A souffle-style seafood dish with just six ingredients.

Three-ingredient cheese sauce from bechamel, sharp cheddar, and a dash of cayenne. A quick, versatile base for nachos, vegetables, mac and cheese, and more.

Classic French chicken vol-au-vents: flaky puff pastry shells filled with cubed chicken in a creamy sherry-laced white sauce. Elegant, freezer-friendly, and ready in 40 minutes.

Vintage baked tuna in a buttery rice mold topped with egg-enriched white sauce and a dusting of paprika. A retro one-dish dinner that feeds 8 from simple pantry ingredients.

California chicken casserole with sauteed chicken breast layered with avocado, fresh tomato, white sauce, and Monterey Jack cheese, then baked until bubbly and golden.

Macaroni souffle with ground beef, Gouda cheese, tomato puree, and bechamel sauce layered and baked. A European-style baked pasta casserole with a creamy, golden top.

A cheese and garlic sauce served over toasted french bread, or any toasted bread. A tasty starter or even light meal.

Pasta with creamy bechamel white sauce, sliced red bell peppers, and oregano. A simple five-ingredient organic pasta dish tossed in olive oil and ready in 30 minutes.