Green Bean Casserole
- 2 lbs. Fresh Green Beans Ends Cut Off
- 4 Slices Bacon Cut Into Fourths
- 3 Cloves Minced Garlic
- 1 Diced Red Bell Pepper
- 1/2 lg. Onion Chopped
- 4 tbsp. Butter
- 4 tbsp. All Purpose Flour
- 2 1/2 c. Milk
- 1/2 c. Half And Half
- 1/8 tsp. Cayenne Pepper
- 1 c. Shredded Sharp Cheddar Cheese
- 1 c. Panko Bread Crumbs
Level of difficulty Average
Cost Average budget
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 to 4 min. 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 med. heat. Cook the bacon for 2 min., 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 min. 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 1-2 min., and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 min. 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 min.