Recipe by DailyInspiration
Recipe from Ree Drummond, Food Network. I watched her prepare this dish to take to a Church potluck and was impressed that it did not include canned soup and that it also used fresh green beans vs. canned.
Top Review by diner524
Wow!! This is so good!! I loved it. I made 1/2 of the recipe and did sub canned French Style Green Beans, but otherwise, made as written. I actually had a great photo of this, as well as a salad recipe I tagged, but goofed up when transferring them to my pc, so am sorry to not be able to include the photo. I cooked it in my enamel cast iron skillet and it came out perfect. I loved the flavor and texture of this dish, will definitely make this again, and hopefully get another photo to add to Karen's wonderful photos!!!
- 2 lbs fresh green beans, ends cut off
- 4 slices bacon, cut into 1/4 inch pieces
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1⁄2 large onion, chopped
- 4 tablespoons butter
- 4 tablespoons flour
- 2 1⁄2 cups whole milk, plus extra for thinning if needed
- 1⁄2 cup half-and-half
- fresh ground black pepper
- 1⁄8 teaspoon cayenne pepper
- 1 cup sharp cheddar cheese, grated
- 1 cup panko breadcrumbs
Directions See How It's Made
- Preheat the oven to 350 degrees.
- 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 3-4 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, 3-5 minutes. Remove from heat and set aside.
- 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 a minute or two, 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 teaspoons 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.