The Pioneer Woman Tasty Kitchen
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Green Bean Casserole

4.50 Mitt(s) 18 Rating(s)18 votes, average: 4.50 out of 518 votes, average: 4.50 out of 518 votes, average: 4.50 out of 518 votes, average: 4.50 out of 518 votes, average: 4.50 out of 5

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Level: Easy

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Description

This from-scratch green bean casserole is a cinch and can be made ahead of time…and can be adapted however you’d like. Have fun with it!

Ingredients

  • 2 pounds Fresh Green Beans, Ends Cut Off
  • 4 slices Bacon, Cut Into 1/4 Inch Pieces
  • 3 cloves Garlic, Minced
  • ½ whole Large Onion, Chopped
  • 4 Tablespoons Butter
  • 4 Tablespoons All-purpose Flour
  • 2-½ cups Whole Milk
  • ½ cups Half-and-half
  • 1-½ teaspoon Salt, More To Taste
  • Freshly Ground Black Pepper, To Taste
  • ⅛ teaspoons Cayenne Pepper
  • 1 cup Grated Sharp Cheddar Cheese
  • 1 jar (4 Ounce) Sliced Pimentoes, Drained
  • Extra Milk For Thinning If Necessary
  • 1 cup Panko Bread Crumbs

Preparation

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. 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.

10 Comments

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Avatar of cynderbeth

cynderbeth on 11.19.2012

Can this be made and frozen before the baking process?

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cynderbeth on 11.19.2012

Do you think I Can make this and freeze it before baking for 4 days(freeze for 4 days that is)?

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lbrock07 on 11.24.2011

Made this tonight for Thanksgiving… added mushrooms in with the onions… it was perfect!

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aimeeintexas on 11.24.2010

Making now; baking in the morning! Thank you!

Avatar of BritnieAnn

BritnieAnn on 11.22.2010

This looks so fun and interesting to make! Taking it to my parents for Thanksgiving!

18 Reviews

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Avatar of Ginny Erisman

Ginny Erisman on 12.15.2013

This was delicious! And I used canned green beans.
(3 cans). I’m going to use fresh green beans and take it to my son’s house for Christmas dinner!

Avatar of iburnrice

iburnrice on 12.25.2012

I must admit, as I was making this yesterday for Christmas Eve dinner, I thought to myself… I will NEVER make this dish again! Too much work, and I had no clue how it would turn out. Then, it came time to put the put everything in the baking dish, and it smelled very promising. I made it in advance and took it out to bake right before dinner. I was nervous, as my family is used to the traditional canned, cream of, onion topped csserole. This was a HUUUUUGE hit! In fact, my brother who is now a grown man, but still picky, asked if I could replace it with our traditional recipe from now on.

Avatar of christynbj

christynbj on 5.16.2012

I really enjoyed it, but the traditionalists in my family ate it, admitted it was good, then asked me to make the original. Boo.

Avatar of diana74

diana74 on 1.5.2012

While this was VERY tasty it DOES NOT take the place of regular cream of mushroom soup green bean casserole. Completely different tase. Good but not a “homemade” substitute.

Avatar of stefcia

stefcia on 1.3.2012

I doubled this as I was having a party and I ended up not serving it because it really didn’t look appetizing. Maybe I didn’t cook the sauce long enough to where it get thick enough. And I used 2% milk as opposed to Whole milk so maybe that’s why the sauce wasn’t quite right. However, I’ve been eating and it doesn’t taste bad. Next time I’ll just make a single batch.

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