Green Bean Casserole (Emily Made / Pioneer Woman)

By ctaubenheim

Ingredients

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

Details

Servings 8
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350. Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans; drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they are cool and set aside. Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set a side.

In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for minute or 2, and then pour in the milk and half and half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 tsp salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.

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.