Spoiler Alert: This is not your typical green bean casserole. Double Spoiler Alert: This isn’t actually Angela’s green bean casserole recipe either, but it is her grandmother’s. And it is delicious. This typical Thanksgiving dish may be over, but this comfort food is perfect all winter long.
- 2 pounds Fresh Green Beans, Ends Cut Off
- 4 slices Bacon, Cut Into 1/4 Inch Pieces
- 3 cloves Minced Garlic
- 1/2 whole Chopped Large Onion,
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 2-1/2 cups Whole Milk
- 1/2 cup Half-and-Half
- 1-1/2 teaspoon Salt
- Freshly Ground Black Pepper
- 1/8 teaspoon Cayenne Pepper
- 1 cup Grated Sharp Cheddar Cheese
- 4 Oz Sliced Pimentoes
- 1 cup Panko Bread Crumbs
Cut green beans in half if you like pieces to be a little smaller.
Blanch the green beans.
Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
Melt butter in a different pan. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens for 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
Add pimentos, bacon and onion. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.
Bake at 350 degrees for half an hour.
We hope you enjoy Angela’s casserole as much as we did!