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green bean casserole

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Green Bean Casserole

Ree's from-scratch version of this holiday classic is easier than you might think and it can be adapted in a number of ways. You can switch up the cheese, add mushrooms, or even top it with crispy French fried onions.

Ingredients

  • 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 c. whole milk
  • 1/2 c. half-and-half
  • 1 1/2 tsp. salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1/8 tsp. cayenne pepper
  • 1 c. grated sharp cheddar cheese
  • Chicken broth, if needed for thinning
  • 1 (4 oz.) jar sliced pimientos, drained
  • 1 c. panko breadcrumbs

Direction

  1. Cut the green beans in half if you like smaller pieces. Blanch the green beans: Drop them into lightly salted boiling water and allow them to cook for 3 to 4 minutes. Remove the beans 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 the beans once they're cool; set aside. 
  2. Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, then add the onion and garlic; continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and the onion is golden brown. Remove from the heat and set aside.
  3. In a separate skillet or 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 1 to 2 minutes, then add the milk and half-and-half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add the salt, pepper, and cayenne, then add the cheese. Stir while the cheese melts. If the sauce is too thick, splash in some chicken broth, as needed. Turn off the heat. 
  4. Add the pimientos to the pan, then add the bacon/onion mixture. Stir to combine. Pour over the green beans and stir gently to combine. Pour into a baking dish and top with panko. Bake at 350°F for 30 minutes or until the sauce is bubbly and the panko is golden.