Green Bean Casserole

I know Thanksgiving is over, and I should really give this up, but I must share so that you can print, pin, save, whatever it is you do to remember your recipes, for next years Thanksgiving, or for your next potluck that you have to bring a dish too, or wherever you go next that you must bring food, for the love of all that is food, bring this most amazing green bean casserole, because for real,it is the BEST thing ever, and it is so not what you think. And the woman behind this masterpiece is no other than the Pioneer Woman herself. Of course I changed it up a bit, but she deserves full credit for this idea..Its fabulous.

I saw on the Today show a few days before Thanksgiving a segment on cooking for the delicious day, and I specifically remember the woman saying “as long as you don’t try out new dishes on Thanksgiving, you can’t go wrong.” Well my friends, she was totally, 100%, utterly wrong. I tried this for the first time on Turkey day, and it was a HUGE hit! Drew declared its “the only way he’ll ever eat green bean casserole again” amen to that. My stepmom said “it was out of this word”, so I’m telling you people, try this casserole because you’re going to love it. It’s not even close to the typical cream of mushrooms and onion strings casserole, which Drew wouldn’t even touch. And when I was making this beauty, he had his doubts, but he came away raving about it. It’s seriously delicious!! I will forever make my green bean casserole exactly like this!! Enjoy!

Green Bean Casserole

Adapted from: The Pioneer Woman


  • 2 pounds fresh green beans, ends cut off
  • 12 oz package turkey bacon, cut into /4 inch pieces
  • 3 garlic cloves, minced
  • 3/4 of a large yellow onion, chopped
  • 6 Tablespoons butter
  • 6 Tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup half and half
  • 1/2 tsp cayenne pepper
  • 2 cups sharp cheddar cheese, grated
  • Salt & Pepper to taste
  • 1 1/2 cups panko bread crumbs


  1. Cut off the ends of the green beans, then cut them in half.
  2. Blanch them by dropping them into boiling water, allow them to cook for 3 to 4 minutes.
  3. Get a large bowl of water with ice cubes ready. Remove the green beans with a slotted spoon and plunge them directly into the ice-cold water. This stops them from cooking and keeps them that pretty green color!
  4. Chop up your bacon and onion. Cook bacon on a skillet for 4-5 minutes, until bacon is cooked but now crisp.
  5. Add the onions to the bacon, and stir occasionally so they don’t burn. cook until the onions are golden brown. Remove from heat and set aside.
  6. In a saucepan over medium heat, melt the butter. Add the flour slowly whisking constantly until evenly combined. Cook for about two minutes.
  7. Add the milk and half and half while whisking constantly, the sauce will start to thicken.
  8. Allow it to cook for 2-3 minutes, add the salt, pepper, cayenne and the grated cheddar, stirring until the cheese melts. Turn the heat off.
  9. Add the onion and bacon mixture, stir to combine.
  10. Pour over the drained green beans, and gently toss until evenly coated. Pour into the baking dish. Top with the panko bread crumbs.
  11. Bake for about 30 minutes until the panko is golden brown.


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