Green Bean Casserole

This easy and creamy Green Bean Casserole is a comforting dish perfect for any meal. With crispy bacon and a rich, cheesy sauce, it’s a simple yet delicious side dish. You can easily customize it with pantry staples, making it a quick go-to recipe for busy nights or holiday dinners.

Ingredients Needed

• 2 lb. fresh green beans (ends cut off)
• 4 slices bacon (cut into 1/4-inch pieces)
• 1/2 large onion (chopped)
• 3 cloves garlic (minced)
• 4 Tbsp. butter
• 4 Tbsp. all-purpose flour
• 2 1/2 cups whole milk
• 1/2 cup half-and-half
• 1 1/2 tsp. salt (plus more to taste)
• Freshly ground black pepper (to taste)
• 1/8 tsp. cayenne pepper
• 1 cup grated sharp cheddar cheese
• Chicken broth (if needed for thinning)
• 1 (4 oz.) jar sliced pimientos (drained)
• 1 cup panko breadcrumbs

How To Make Green Bean Casserole

1. Blanch the Green Beans: Bring a pot of lightly salted water to a boil and add the green beans. Cook for 3 to 4 minutes until tender but crisp. Quickly transfer the beans into a bowl of ice water to stop the cooking. Drain once cooled and set aside.
2. Cook Bacon and Vegetables: In a skillet over medium heat, cook the bacon pieces for about 2 minutes. Add the chopped onion and minced garlic, cooking for another 3 to 5 minutes until the bacon is cooked through but not crisp, and the onion turns golden. Remove from heat and set aside.
3. Make the Sauce: In a separate skillet, melt butter over medium heat. Add flour and whisk for 1 to 2 minutes to form a smooth paste. Gradually pour in the milk and half-and-half, whisking constantly as the sauce thickens, about 2 minutes. Season with salt, pepper, and cayenne. Stir in the grated cheddar cheese and let it melt into the sauce. If the sauce is too thick, thin it out with a splash of chicken broth. Turn off the heat.
4. Combine the Ingredients: Stir in the drained pimientos and the bacon-onion mixture into the sauce. Gently fold in the blanched green beans and mix everything together.
5. Bake the Casserole: Transfer the green bean mixture to a baking dish and top with panko breadcrumbs. Bake at 350°F for 30 minutes, or until the sauce is bubbling and the breadcrumbs are golden.

Recipe Tips

• Don’t Overcook the Green Beans: Blanch the green beans just until tender. Overcooking them can make them mushy and affect the texture of the casserole.
• Adjust the Cheese: For a richer flavor, use a mix of sharp cheddar and Parmesan. This will add depth and make the sauce even creamier.
• Watch the Bacon: Cook the bacon until it’s done but not crispy. If it’s too crispy, it might lose its flavor when mixed into the casserole.
• Use Fresh Garlic: Freshly minced garlic gives the dish a better, more vibrant flavor compared to pre-minced garlic.
• Don’t Skip the Ice Bath: After blanching the beans, place them in an ice bath to stop cooking. This helps keep the beans bright green and preserves their crunch.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers green bean casserole in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze leftovers green bean casserole for up to 3 months. When ready to use, thaw it in the fridge overnight, then reheat it in the oven at 350°F until heated through.
• Reheating: Reheat leftovers green bean casserole  by placing the Green Bean Casserole in an oven-safe dish, covering it with foil, and warming it in the oven at 350°F for 15-20 minutes until hot and bubbly.

Nutrition Facts

Serving Size: 1 cup (220g)

• Calories: 191
• Total Fat: 9 g
• Saturated Fat: 3 g
• Cholesterol: 5 mg
• Sodium: 815 mg
• Potassium: 268 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Sugars: 2 g
• Protein: 3 g

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