Today, I'm sharing a green bean casserole recipe that's a cinch to make and a nice departure from the cream of mushroom standby we all know and love. The wonderful thing about it, besides the fact that it contains bacon and cheese, is that it begins with a plain white sauce, which can be adapted in any number of ways. Use a combination of different types of cheese (pepper jack or white cheddar would be great), add a little mustard, some mushrooms—whatever floats your boat! You can switch up the topping too. More on that below.
Just have fun with this vegetable side dish! Use this recipe as your starting point, and feel free to make changes so it suits your family's preferences. What I'm saying is, the green bean casserole world is your oyster.
Just don't add oysters. I'm not sure how that would turn out; plus, you'll need them for the oyster dressing on your Thanksgiving menu.
But that's another story for another time. Anyway... this is a great classic Thanksgiving side dish!
Are frozen or canned green beans better for green bean casserole?
This green bean recipe uses the fresh kind, but frozen are your next best bet. Canned green beans are too mushy and will fall apart, so don't use those if at all possible.
Do you have to blanch frozen green beans?
Nope! If you're going the frozen bean route, skip the blanching. Just thaw the green beans, drain them, and continue on with step 2.
Can you leave out the bacon?
Yes, you can skip the bacon. If you do, sauté the onion and garlic in a little olive oil or melted butter instead. Leaving out the bacon is a great way to make this a vegetarian Thanksgiving dish!
Can you top this green bean casserole with fried onions?
Sure! Classic versions of green bean casserole are known for their French fried onion topping. This casserole is topped with crispy panko breadcrumbs, but you can swap the panko for French fried onions or even potato chips. If you go with the onions, wait to add them until the last 5 minutes of baking so they don't burn.
What do you eat with green bean casserole?
Well, it is, after all, a Thanksgiving staple. Roasted turkey, mashed potatoes, cornbread dressing—you get the picture. But guess what? You don't have to wait until Thanksgiving to eat green bean casserole. It's also delicious alongside a simple roasted chicken for an easy family meal.
Can you make green bean casserole ahead of time?
Sure! You can make it a day or two in advance. Once you've dumped everything into your casserole dish, cover it and put it in the fridge, unbaked. Wait to top it with the panko until just before it goes in the oven so it stays crispy.
What's the best way to reheat green bean casserole?
If you're just reheating a single portion, scoop it out onto a plate and zap it in the microwave for 30 seconds or so. If you're reheating a large amount of leftovers, pop the whole casserole dish into a 350 degree oven for 15 to 20 minutes. You may need to cover the casserole with foil if the topping is getting too browned. Be sure to pull the dish out of the fridge about 30 minutes before reheating if you're going the oven route. Let it sit at room temperature to take the chill off so the dish doesn't crack in the hot oven.
How long is green bean casserole good for?
It'll stay good, covered and refrigerated, for three to four days. If you have a real surplus of leftovers, use them to make mini turkey pot pies! They're a great dinner idea for the day after Thanksgiving.
Can you freeze green bean casserole?
Yes, you can! Once you have everything in the baking dish (except for the panko), wrap the dish in a layer of plastic, then a layer of foil. Freeze for up to three months. When you get ready to serve it, let the casserole thaw in the fridge overnight and top with the panko just before baking.
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Ingredients
2lb.
fresh green beans, ends cut off
4
slices bacon, cut into 1/4-inch pieces
1/2
large onion, chopped
3
cloves garlic, minced
4Tbsp.
butter
4Tbsp.
all-purpose flour
21/2cups
whole milk
1/2cup
half-and-half
11/2tsp.
salt, plus more to taste
Freshly ground black pepper, to taste
1/8tsp.
cayenne pepper
1cup
grated sharp cheddar cheese
Chicken broth, if needed for thinning
1
(4 oz.) jar sliced pimientos, drained
1cup
panko breadcrumbs
Directions
Step 1Cut 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.
Step 2Add 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.
Step 3In 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.
Step 4Add 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.
Here’s what you need. Green beans, butter, flour, milk, half-and-half, salt, pepper, cayenne, cheddar cheese, bacon, onion, garlic, and panko bread crumbs.
Sorry about the exposure in this photo, but I am an eternally imperfect person.
Like, totally.
Grab a few green beans at a time, then lop off the tops and bottoms. If you like the green beans a little smaller, cut them in half or thirds. I left mine whole because I’m a rebel, a middle child, a malcontent, and a misanthrope.
But only sometimes.
And I know some people prefer to sit on the porch with a bowl in their laps, methodically snapping off the ends of their beans.
But I’m not one of those people.
When it comes to green beans, I take the easy road.
I want the green beans to be slightly tender but still a little crisp, so we need to blanch them. Throw the beans into boiling water and let them cook for about three minutes, more if you want them a little more soft.
Remove them from the boiling water with a slotted spoon, then plunge them into a bowl of icy cold water. This will stop the cooking process in its tracks.
Next, just drain the beans and set them aside. Reflect on the gorgeous color of green. Consider taking one of the green beans to Lowe’s and having them match a can of paint so you can pain a nightstand or a mirror.
Remember that you really don’t feel like painting anything right now.
Proceed with the green bean recipe.
Dice up an onion and some garlic…
Then slice some bacon into small pieces.
Throw the bacon into a skillet over medium heat.
Let it cook for a couple of minutes, then throw in the diced onions and garlic.
Stir it around and cook until the bacon is cooked but not crisp, and the onions are nice and golden brown. Now turn off the heat and set this aside for a sec.
Next, melt some butter in a separate skillet or saucepan.
Sprinkle on some flour. We’re just making a simple white sauce.
Whisk it around immediately to get the flour evenly mixed into the butter.
Let it cook over medium low heat for about two minutes, then pour in some milk…
And a little half-and-half for richness.
Add some salt, freshly ground black pepper, and cayenne. You can also add some paprika, mustard powder…any number of spices.
Stir it all together, then add in the grated cheese.
I used sharp cheddar, but you can use pepper jack, white cheddar, or any combination of cheeses.
Stir in the cheese till it melts, then dump in the drained pimentos.
Next up, stir in the bacon and onions.
Stir it in, then check the seasonings. Add a little more salt or cayenne if it needs it, and if it’s way too thick, splash in a little chicken broth. And be sure to taste the seasonings; make sure there’s plenty of punch!
Pour the sauce over the blanched green beans…
Gently stir/toss it all to coat.
Then even out the surface and scrape any remaining sauce on top.
Yum. Oh, yes.
Finally, sprinkle on some panko breadcrumbs.
NOTE: If it’s important to you, you can substitute French’s fried onions here! I just like the panko crumbs a little more, but either is perfectly acceptable.
Bake it at 350 degrees for about 30 minutes.
Serve it up.
Faint.
Wake up.
Smile.
Thanksgiving is near!
Enjoy this, my friends. It’s really, really yummy.
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