Green Bean Casserole (Pioneer Woman)

By ctaubenheim

Ingredients

• 2 lb green beans, fresh, ends cut off
• salt
• 4 slices bacon, cut into 1/4 inch pieces
• 3 cloves garlic, minced
• 1/2 large onion, chopped
• 4 Tbsp butter (1/2 stick)
• 4 Tbsp all purpose flour
• 2 1/2 cups milk, whole, plus extra for thinning if needed
• 1/2 cup half and half
• black pepper, freshly ground
• 1/8 tsp cayenne pepper
• 1 cup panko bread crumbs

Preparation

Step 1

1. Preheat oven to 350 degrees.
2. Cut green beans in half if you like the pieces to be a little smaller. Blanch green beans; drip them into lightly salted boiling water and allow to cook for 3-4 minutes. Remove them from boiling water with slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they're cool and set aside.
3. Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add onion and continue cooking until the bacon is done (but not crisp) and the onions are golden brown. Remove from heat and set aside.
4. In a separate saucepan, melt butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then add in the milk and half and half. Continue whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne and then add the grated cheese. Stir while the cheese melts. Turn off heat.
5. Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.