Prep 15 mins
Cook 45 mins
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.
- 907.18 g fresh green beans, ends cut off
- 4 slice bacon, cut into 1/4 inch pieces
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 large onion, chopped
- 59.16 ml butter
- 59.16 ml flour
- 591.47 ml whole milk, plus extra for thinning if needed
- 118.29 ml half-and-half
- fresh ground black pepper
- 0.59 ml cayenne pepper
- 236.59 ml sharp cheddar cheese, grated
- 236.59 ml panko breadcrumbs
- 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.
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!!!
So who needs soup -- easily made, a lovely rich and creamy green bean casserole, we enjoyed this as part of a Christmas feast and it was very well received by all, thaank you Nancy, lovely way to enjoy beans and such a pleasing dish to the eye as well. made for PRMR tag game