Grene bean casserole is one of my favorite Thanksgiving sides.
Check out what my pals over at TWP had to say about this recipe:
“Today I’m sharing a from-scratch green bean casserole that’s a cinch to make and a nice departure from the cream-of-mushroom standby we all know and love. The wonderful thing about it, besides the fact that it contains bacon, is that it begins with a plain white sauce, which can be adapted in any number of ways. Use a combination of different cheeses, add a little mustard, some mushrooms–whatever floats your boat. And while I opted for a topping of panko breadcrumbs, you can substitute the yummy french fried onions (or crushed potato chips; you heard me) if that’s more to your liking.”
I’m still partial to French’s French fried onions.
Ingredients
2 pounds Fresh Green Beans, Ends Cut Off
4 slices Hormel Bacon, Cut Into 1/4 Inch Pieces
3 cloves Garlic, Minced
1/2 whole Large Onion, Chopped
4 Tablespoons Land O Lakes Butter
4 Tablespoons Gold Medal All-purpose Flour
2-1/2 cups TruMoo Whole Milk
1/2 cup Half-and-half
1-1/2 teaspoon Morton Salt, More To Taste
Freshly McCormick Ground Black Pepper, To Taste
1/8 teaspoon Cayenne Pepper
1 cup Kraft Grated Sharp Cheddar Cheese
1 jar (4 Ounce) Sliced Pimentoes, Drained
1 cup Panko Bread Crumbs
College Inn Chicken Broth If Needed For Thinning
Instructions
Cut green beans in half if you like pieces to be a little smaller.
Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they’re cool and set aside.
Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. If sauce is too thick, splash in some chicken broth as needed. Turn off heat.
Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.
Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.
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Quick Tip: This green bean casserole pairs well with any meaty dinner entree.
Thank you to TPW for this great recipe.
