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Green Bean Casserole


Adapted from Pioneer Woman

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Rate this recipe 4/5 (1 Votes)


  • 2 pounds fresh green beans, trimmed
  • 1 lb. mushrooms, sliced
  • 4 slices bacon, cut into 1/4" dice
  • 3 cloves garlic, minced
  • 1/2 large onion, diced
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2-1/2 cups milk
  • 1/2 cup Half-and-half
  • 1-1/2 teaspoons salt, more to tasted
  • Freshly ground black pepper, to taste
  • 1/8 teaspoon cayenne
  • 1 cup grated sharp cheddar
  • 1 jar (4 oz.) sliced pimentos, drained
  • Extra milk (as required for thinning)
  • 1 cup Panko bread crumbs


Servings 8
Preparation time 30mins
Cooking time 60mins


Step 1

Saute the mushrooms in a bit of oil until they give up their liquid and begin to brown. Remove from heat and set aside.

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 4-5 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. Add the mushrooms, heat through, then remove the skillet 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 the heat.

Add pimentos to pan, then add bacon/onion/mushroom mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with the panko crumbs. Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

Note: make this dish ahead and refrigerate. Allow the dish to come to room temperature before placing in oven.

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