Pioneer Woman Green Bean Casserole

Carla Valentine



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15 Min


45 Min




2 lb
green beans, fresh, ends cut off
4 slice
bacon, cut into 1/4-inch pieces
3 clove
garlic, minced
1/2 large
onion, chopped
4 Tbsp
butter (1/2 stick)
4 Tbsp
all purpose flour
2 1/2 c
milk, whole, plus extra for thinning if needed
1/2 c
half and half
black pepper, freshly ground
1/8 tsp
cayenne pepper
1 c
panko bread crumbs

Directions Step-By-Step

Preheat over to 350 degrees F
Cut green beams in half if you like the pieces to be a little smaller. Blanch green beans; drop them into lightly salted boiling water and allow to cook to 3-4 minutes. Remove them from boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water stop the cooking process. Drain the beans once they're cool and set aside.
Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add onion and continue cooking until the bacon is done (but not crisp) and the onions are golden brown. Remove from heat and set aside.
In a separate saucepan, melt butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then our in the milk and half and half. Continue whisking constantly, while the sauce thickens, about 2 minutes. 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 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 minutes.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American