From Scratch Green Bean Casserole {No Canned Soup!}

From Scratch Green Bean Casserole

from The Pioneer Woman

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:

Prep your green beans by trimming the ends off. 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.