Menu Enter a recipe name, ingredient, keyword...

Green Bean Casserole


Rate this recipe 0/5 (0 Votes)


  • 2 lbs. Fresh Green Beans Ends Cut Off
  • Salt
  • 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
  • Pepper
  • 1/8 tsp. Cayenne Pepper
  • 1 c. Shredded Sharp Cheddar Cheese
  • 1 c. Panko Bread Crumbs


Level of difficulty Average
Cost Average budget


Step 1

Preheat the oven to 350 degrees.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.


Review this recipe

Slow Cooker Smoky Black Bean Soup Chuckwagon Baked Beans