Today, I'm sharing a green bean casserolerecipe that's a cinch to make and a nice departure from the cream of mushroomstandbywe all know and love. The wonderful thing about it, besides the fact that it contains bacon and cheese, is that it begins with a plain white sauce, which can be adapted in any number of ways. Use a combination of different types ofcheese (pepper jack or white cheddar would be great), add a little mustard, some mushrooms—whatever floats your boat! I opted for a topping of panko breadcrumbs, but you can substitute the yummy french fried onions or crushed potato chips if that's more to your liking.
Have fun with it! The green bean casserole world is your oyster.
Just don't add oysters. You'll need them for the oysterdressing on your Thanksgiving menu.
But that's another story for another time. Anyway... this is a great classic Thanksgiving side dish!
Are frozen or cannedgreen beans better for green bean casserole?
This green beanrecipe uses the fresh kind, but frozen are your next best bet. Canned green beans are too mushy and will fall apart, so don't use those if at all possible.
What do you eat with green bean casserole?
Well, it is, after all, a Thanksgiving staple.Roasted turkey, mashed potatoes, cornbread dressing—you get the picture. But guess what? You don't have to wait until Thanksgiving to eat green bean casserole. It's also delicious alongside a simple roasted chickenfor an easyfamily meal!
Can you make green bean casserole ahead of time?
Sure! You can make it a day or two in advance.Once you've dumped everything into your casserole dish, cover it and put it in the fridge, unbaked. Waitto top it with the panko until just before it goes in the oven so it stays crispy.
What's the best way to reheat green bean casserole?
If you're just reheating a single portion, scoop it out onto a plate and zap it in the microwave for 30 seconds or so. If you're reheating a large amount of leftovers, pop the whole casserole dish into a 350 degree oven for15 to 20 minutes. You may need to cover the casserole with foil if the topping is getting too browned. Be sure to pull the dish out of the fridge about 30 minutes before reheating if you're going the oven route. Let it sit at room temperature to take the chill off so the dish doesn't crack in the hot oven.
How long is green bean casserole good for?
It'll stay good, covered and refrigerated, for three to four days. If you have a real surplus of leftovers,use them tomake miniturkey pot pies! They'rea great dinner idea for the day afterThanksgiving.
Advertisem*nt - Continue Reading Below
- Yields:
- 8 serving(s)
- Prep Time:
- 20 mins
- Cook Time:
- 30 mins
- Total Time:
- 50 mins
Ingredients
- 2 lb.
fresh green beans, ends cut off
- 4
slices bacon, cut into 1/4-inch pieces
- 1/2
large onion, chopped
- 3
cloves garlic, minced
- 4 tbsp.
butter
- 4 tbsp.
all-purpose flour
- 2 1/2 c.
whole milk
- 1/2 c.
half-and-half
- 1 1/2 tsp.
salt, plus more to taste
Freshly ground black pepper, to taste
- 1/8 tsp.
cayenne pepper
- 1 c.
grated sharp cheddar cheese
Chicken broth, if needed for thinning
- 1
(4oz.)jar sliced pimientos, drained
- 1 c.
panko breadcrumbs
Directions
- Step1Cut thegreen beans in half if you like smaller pieces. Blanch the green beans: Drop them into lightly salted boiling water and allow them to cook for 3 to 4 minutes. Remove the beans 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 thebeans once they're cool;set aside.
- Step2Add thebacon pieces to a skillet over medium heat. Cook thebacon for 2 minutes, then add theonion and garlic; continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and theonion is golden brown. Remove from theheat and set aside.
- Step3In a separate skillet or saucepan, melt the butter over medium heat. Sprinkle theflour into the pan and whisk, immediately, to evenly mix it into the butter. Cook for 1 to 2 minutes, then addthemilk and half-and-half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add the salt, pepper, and cayenne, then add the cheese. Stir while the cheese melts. If thesauce is too thick, splash in some chicken broth, as needed. Turn off theheat.
- Step4Add thepimientos to the pan, then add thebacon/onion mixture. Stir to combine. Pour over thegreen beans and stir gently to combine. Pour into a baking dish and top with panko. Bake at 350°F for 30 minutes or until thesauce is bubbly and thepanko is golden.
Here’s what you need. Green beans, butter, flour, milk, half-and-half, salt, pepper, cayenne, cheddar cheese, bacon, onion, garlic, and panko bread crumbs.
Sorry about the exposure in this photo, but I am an eternally imperfect person.
Like, totally.
Grab a few green beans at a time, then lop off the tops and bottoms. If you like the green beans a little smaller, cut them in half or thirds. I left mine whole because I’m a rebel, a middle child, a malcontent, and a misanthrope.
But only sometimes.
And I know some people prefer to sit on the porch with a bowl in their laps, methodically snapping off the ends of their beans.
But I’m not one of those people.
When it comes to green beans, I take the easy road.
I want the green beans to be slightly tender but still a little crisp, so we need to blanch them. Throw the beans into boiling water and let them cook for about three minutes, more if you want them a little more soft.
Remove them from the boiling water with a slotted spoon, then plunge them into a bowl of icy cold water. This will stop the cooking process in its tracks.
Next, just drain the beans and set them aside. Reflect on the gorgeous color of green. Consider taking one of the green beans to Lowe’s and having them match a can of paint so you can pain a nightstand or a mirror.
Remember that you really don’t feel like painting anything right now.
Proceed with the green bean recipe.
Dice up an onion and some garlic…
Then slice some bacon into small pieces.
Throw the bacon into a skillet over medium heat.
Let it cook for a couple of minutes, then throw in the diced onions and garlic.
Stir it around and cook until the bacon is cooked but not crisp, and the onions are nice and golden brown. Now turn off the heat and set this aside for a sec.
Next, melt some butter in a separate skillet or saucepan.
Sprinkle on some flour. We’re just making a simple white sauce.
Whisk it around immediately to get the flour evenly mixed into the butter.
Let it cook over medium low heat for about two minutes, then pour in some milk…
And a little half-and-half for richness.
Add some salt, freshly ground black pepper, and cayenne. You can also add some paprika, mustard powder…any number of spices.
Stir it all together, then add in the grated cheese.
I used sharp cheddar, but you can use pepper jack, white cheddar, or any combination of cheeses.
Stir in the cheese till it melts, then dump in the drained pimentos.
Next up, stir in the bacon and onions.
Stir it in, then check the seasonings. Add a little more salt or cayenne if it needs it, and if it’s way too thick, splash in a little chicken broth. And be sure to taste the seasonings; make sure there’s plenty of punch!
Pour the sauce over the blanched green beans…
Gently stir/toss it all to coat.
Then even out the surface and scrape any remaining sauce on top.
Yum. Oh, yes.
Finally, sprinkle on some panko breadcrumbs.
NOTE: If it’s important to you, you can substitute French’s fried onions here! I just like the panko crumbs a little more, but either is perfectly acceptable.
Bake it at 350 degrees for about 30 minutes.
Serve it up.
Faint.
Wake up.
Smile.
Thanksgiving is near!
Enjoy this, my friends. It’s really, really yummy.
