Green Bean Casserole
This classic green bean casserole offers a fresh take on a beloved comfort food. It features blanched green beans, savory bacon, a creamy homemade cheese sauce infused with aromatics, and a crunchy panko topping. Perfect as a hearty side dish, it's easy to prepare and yields a rich, bubbly, golden casserole.
Equipment
- 1 Large Pot For blanching green beans
- 1 skillet For cooking bacon and aromatics
- 1 Saucepan For preparing the cheese sauce
- 1 Whisk Essential for smooth roux and sauce
- 1 Baking Dish For assembling and baking the casserole
Ingredients
Main
- 2 pounds fresh green beans ends cut off
- Salt
- 4 slices bacon cut into 1/4-inch pieces
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1/2 whole large onion chopped
- 4 tablespoons 1/2 stick butter
- 4 tablespoons all-purpose flour
- 2 1/2 cups whole milk plus extra for thinning if needed
- 1/2 cup half-and-half
- Freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 cup grated sharp Cheddar
- 1 cup panko breadcrumbs
Instructions
- Preheat the oven to 350 degrees F.
- 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 to 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're 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 to 5 minutes. Remove from the 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 2, 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.
Notes
1. For vibrant green beans and a tender-crisp texture, ensure the ice bath is genuinely cold. This 'shocks' the beans and locks in their color and nutrients. Do not over-blanch.
2. When making the roux, cook the flour and butter for at least 1-2 minutes to remove the raw flour taste before adding liquids. Whisk constantly as you add the milk and half-and-half to prevent lumps.
3. The bacon should be cooked until done but not overly crisp, as it will continue to cook in the oven. This allows it to retain some chew and infuse flavor into the casserole.
4. For an elevated touch, consider adding a pinch of nutmeg to the cheese sauce; it complements the dairy beautifully. Freshly grated Parmesan or Gruyere could also be mixed with the Cheddar for added complexity. Ensure panko breadcrumbs are evenly distributed for a consistent golden crust.
2. When making the roux, cook the flour and butter for at least 1-2 minutes to remove the raw flour taste before adding liquids. Whisk constantly as you add the milk and half-and-half to prevent lumps.
3. The bacon should be cooked until done but not overly crisp, as it will continue to cook in the oven. This allows it to retain some chew and infuse flavor into the casserole.
4. For an elevated touch, consider adding a pinch of nutmeg to the cheese sauce; it complements the dairy beautifully. Freshly grated Parmesan or Gruyere could also be mixed with the Cheddar for added complexity. Ensure panko breadcrumbs are evenly distributed for a consistent golden crust.