From scratch green bean casserole is just what it sounds like. There are no canned "cream of" soups harmed in the making of this classic green bean casserole recipe!
My family is one of those traditional ones as far as the Thanksgiving dinner menu goes. Turkey, sausage cornbread stuffing, and Mama's 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 from scratch green bean casserole to Thanksgiving this year. I wasn't asked to, and I'm risking exile to the porch with my new casserole, but I'm bringing it - because it's that good.
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.
Just try this from scratch green bean casserole. I bet you'll feel the same way.
From Scratch Green Bean Casserole
- 2 pounds Fresh Green Beans - Ends Cut Off
- 4 slices Bacon - Cut Into ¼ Inch Pieces
- 3 cloves Garlic - Minced
- ½ whole Large Onion - Chopped
- 4 tablespoon Butter
- 4 tablespoon 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 teaspoon Cayenne Pepper
- 1 cup Grated Sharp Cheddar Cheese
- 1 4 oz jar 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 and pour over green beans. Stir gently to combine.
- Transfer the green beans 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.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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This looks so good, if I had not just went to the store again I would make these instead of the traditional ones. I love the pioneer woman too! I especially love her blog with her photo's of her handsome rugged husband and all her animals! Hope you have a good Thanksgiving.
Yeah, I so fantasize about having her life. Thanksgiving aught to be interesting. Wish me luck 🙂
I love green bean casserole! This version sounds (and looks) amazing!
This looks so tempting! Now, what if i can't find pimentos around here...
I found mine in the Latin foods section of a smaller grocery store - there were no pimentos anywhere else to be found 🙁
Looks lovely. I like the addition of cheese and hint of cayenne. I don't think I could pry the container of french fried onions from my husband's hand when it comes to green bean casserole though. 😉
On the Pioneer Woman's website she mentions that you could top this with the fried onions if you wanted. We were having a 'traditional' green bean casserole, so I stuck with the panko. Even my step-mom who loves traditional enjoyed this one. 🙂
Ahhh! I will totally have to try this!