Loaded Green Bean Casserole

By Jahel

Ingredients

• 2 lb. green beans, trimmed
• 1 tbsp. extra-virgin olive oil
• 4 tbsp. slices bacon, cut into 1/2" pieces
• 1/4 c. all-purpose flour
• 3 c. whole milk
• 1 tsp. Worcestershire sauce
• 1 tsp. garlic powder
• 3 c. shredded cheddar, divided
• Kosher salt
• Freshly ground black pepper
• 1 c. French's fried onions
• 2 tbsp. freshly chopped chives

Details

Servings 6
Preparation time 10mins
Cooking time 70mins
Adapted from

Preparation

Step 1

1. Preheat oven to 350°. Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.
2. In a large, high-sided skillet over medium heat, heat oil. Cook bacon until crisp, 8 minutes. Remove bacon from skillet and drain on a paper towel lined plate.
3. Over medium heat, whisk in flour and cook until lightly golden and no longer raw, about 2 minutes.
4. Add milk, Worcestershire, and garlic powder and bring up to a simmer, stirring occasionally. Let mixture thicken slightly, about 2 minutes, then whisk in 2 1/2 cups cheddar until completely melted. Season with salt and pepper and remove from heat.
5. Combine green beans and cheese sauce in a medium baking dish. Top with remaining cheddar and bake until warmed through and bubbling around the edges, about 20 minutes.
6. Top with bacon and fried onions and bake 5 minutes more.
7. Garnish with chives before serving