My family is one of those traditional ones as far as Thanksgiving goes. Turkey, stuffing, mashed potatoes. I got a look as though I was questioning the existence of Santa when I suggested a cranberry sage stuffing as opposed to our very traditional (normal) stuffing.
However, for fear of be voted out of the kitchen, I am bringing a new green bean casserole to Thanksgiving this year. I wasn’t asked to, and am risking exile to the porch with my new casserole – but I’m bringing it – because it’s that good.
Green Bean Casserole
from The Pioneer Woman
- 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
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.
Fresh crunchy green beans in a cream sauce? Heaven. Seriously, I may be in love with the Pioneer Woman (yeah, that doesn’t make me sound creepy at all).