Introduction: Can a Side Dish Be Creamy, Crunchy, and Crowd-Pleasing?
Craving a classic side dish that’s perfect for holiday gatherings or cozy dinners? Green Bean Casserole, inspired by Ree Drummond’s recipe, combines tender green beans, a creamy cheese sauce, savory bacon, and a crunchy panko topping. Rated 4.3 out of 5 stars from 209 reviews, this comforting dish is a Thanksgiving staple that’s easy to make and loved by all. Ready to bake a casserole that steals the show? Let’s dive into this delicious recipe!
Overview: Why Green Bean Casserole Shines
Green Bean Casserole is cherished for its creamy texture, savory flavors, and golden, crunchy topping, making it a must-have for festive meals. Here’s what makes it special:
- Time Requirement: 15 minutes prep, 45 minutes cooking, totaling 1 hour.
- Difficulty Level: Easy—requires simple blanching, sautéing, and baking, perfect for beginners.
- Why It’s Special: Fresh green beans provide a crisp base, bacon and vegetables add savory depth, and the cheesy sauce with panko topping delivers creamy-crunchy perfection. This recipe serves 8, ideal for family dinners or potlucks.
Perfect for Thanksgiving, Christmas, or any comforting meal, this casserole is a timeless favorite.
Essential Ingredients
Green Bean Casserole uses fresh, flavorful ingredients to create a creamy, crunchy dish. Here’s what you’ll need for 8 servings:
- 2 pounds fresh green beans, ends cut off: The crisp, vibrant base.
- Salt: For blanching (about 1 teaspoon) and sauce (1 ½ teaspoons).
- 4 slices bacon, cut into ¼-inch pieces: Adds smoky, savory flavor.
- 3 cloves garlic, minced: Infuses aromatic depth.
- 1 red bell pepper, diced: Contributes color and sweetness.
- ½ large onion, chopped: Adds savory, caramelized notes.
- 4 tablespoons (½ stick) unsalted butter: Forms the base of the creamy sauce.
- 4 tablespoons all-purpose flour: Thickens the sauce.
- 2 ½ cups whole milk, plus extra for thinning: Creates a creamy texture.
- ½ cup half-and-half: Enhances richness.
- Freshly ground black pepper: Adds seasoning (to taste).
- ⅛ teaspoon cayenne pepper: Provides a subtle kick.
- 1 cup grated sharp Cheddar: Adds cheesy, tangy flavor.
- 1 cup panko breadcrumbs: Creates a crunchy topping.
Why These Ingredients Matter
- Fresh Green Beans: Offer a crisp, fresh contrast to the creamy sauce.
- Bacon and Vegetables: Add savory, smoky depth and texture.
- Cheddar Sauce: Provides a rich, cheesy backbone.
- Panko: Ensures a light, golden, crunchy topping.
Substitutions and Variations
- Green Beans: Use frozen green beans (thawed and patted dry) or canned (drained well) to save time.
- Bacon: Substitute with pancetta, turkey bacon, or omit for vegetarian (add 1 teaspoon smoked paprika for flavor).
- Cheddar: Replace with Gruyère, Monterey Jack, or a vegan cheese for dairy-free.
- Milk/Half-and-Half: Use all whole milk or plant-based milk and cream (e.g., coconut cream) for vegan.
- Flour: Swap with gluten-free 1:1 flour or cornstarch (2 tablespoons for sauce).
- Panko: Use regular breadcrumbs, crushed crackers, or gluten-free panko.
- Vegan Option: Use plant-based butter, milk, cream, and cheese; replace bacon with mushrooms or vegan bacon.
- Gluten-Free: Use gluten-free flour and panko; ensure bacon is gluten-free.
- Flavor Variations:
- Mushroom Green Bean Casserole: Add 1 cup sautéed mushrooms to the bacon mixture.
- Spicy Green Bean Casserole: Increase cayenne to ¼ teaspoon or add ½ teaspoon hot sauce.
- Herb-Infused Casserole: Add 1 teaspoon fresh thyme or rosemary to the sauce.
- French Onion Casserole: Replace panko with 1 cup crispy fried onions.
Step-by-Step Instructions
Making Green Bean Casserole is a simple process that yields a creamy, crunchy side dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 2 pounds green beans, salt, 4 slices bacon, 3 cloves garlic, 1 red bell pepper, ½ onion, 4 tablespoons butter, 4 tablespoons flour, 2 ½ cups whole milk, ½ cup half-and-half, black pepper, ⅛ teaspoon cayenne, 1 cup sharp Cheddar, and 1 cup panko.
- Preheat the oven to 350°F (175°C).
- Trim ends off green beans and cut in half if smaller pieces are preferred.
Tip: Use a 2- to 3-quart baking dish (e.g., 9×13-inch) for even baking.
Step 2: Blanch Green Beans
- Bring a large pot of lightly salted water (about 1 teaspoon salt) to a boil.
- Add green beans and cook for 3-4 minutes until bright green and slightly tender.
- Remove with a slotted spoon and plunge into a bowl of ice-cold water to stop cooking.
- Drain cooled beans and set aside.
Tip: Don’t overcook; beans should be crisp-tender to hold up in the casserole.
Step 3: Cook Bacon and Vegetables
- In a skillet over medium heat, cook 4 slices bacon (cut into ¼-inch pieces) for 2 minutes.
- Add diced red bell pepper, minced garlic, and chopped onion. Cook until bacon is done (not crisp) and onions are golden brown, about 3-5 minutes.
- Remove from heat and set aside.
Tip: Stir occasionally to prevent burning; bacon should be cooked but still soft.
Step 4: Make the Creamy Sauce
- In a separate saucepan, melt 4 tablespoons butter over medium heat.
- Sprinkle in 4 tablespoons flour and whisk immediately to form a roux. Cook for 1-2 minutes.
- Slowly pour in 2 ½ cups whole milk and ½ cup half-and-half, whisking constantly, until the sauce thickens, about 2 minutes.
- Add 1 ½ teaspoons salt, black pepper to taste, ⅛ teaspoon cayenne, and 1 cup grated sharp Cheddar. Stir until cheese melts, then turn off the heat.
Tip: Whisk continuously to avoid lumps; add extra milk (1-2 tablespoons) if sauce is too thick.
Step 5: Assemble and Bake
- Add the bacon-vegetable mixture to the cheese sauce and stir to combine.
- Gently fold in the blanched green beans until evenly coated.
- Pour the mixture into a 2- to 3-quart baking dish and spread evenly.
- Sprinkle 1 cup panko breadcrumbs evenly over the top.
- Bake at 350°F for 30 minutes, until the sauce is bubbly and panko is golden.
Tip: Ensure panko is spread evenly for consistent crunch; cover with foil if browning too quickly.
Step 6: Serve
- Serve hot, scooping about ¾ cup per serving.
- Pair with roasted turkey, mashed potatoes, or cranberry sauce for a classic holiday meal.
Tip: Let the casserole rest for 5 minutes before serving for easier scooping.
Assembly: Building the Perfect Green Bean Casserole
Making Green Bean Casserole is all about balancing creamy, savory, and crunchy elements. Here’s how to make it shine:
- Green Beans: Blanch for crisp-tender texture to complement the sauce.
- Bacon-Vegetable Mix: Adds savory depth and color.
- Cheese Sauce: Creates a creamy, cheesy coating for the beans.
- Panko Topping: Provides a golden, crunchy finish.
Presentation Tips
- Garnish with extra grated Cheddar or chopped parsley for a vibrant look.
- Serve in the baking dish for a rustic vibe or transfer to a decorative platter.
- Pair with holiday classics like turkey or sweet potato casserole for a festive spread.
Storage and Make-Ahead Tips
Green Bean Casserole is great for make-ahead meals or leftovers.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze baked casserole for up to 2 months; thaw in the fridge overnight before reheating.
- Make-Ahead:
- Blanch green beans and prepare bacon-vegetable mixture up to 2 days ahead; refrigerate separately.
- Make sauce (without beans) 1 day ahead; reheat gently before combining.
- Assemble (without panko) up to 1 day ahead; add panko just before baking.
- Reheating: Reheat in a 350°F oven, covered with foil, for 15-20 minutes; add fresh panko for crunch if needed.
- Tip: Avoid freezing with panko to maintain crispiness; add fresh topping after thawing.
Recipe Variations
Green Bean Casserole is versatile and easy to customize. Here are some fun twists:
- Classic Cream of Mushroom Casserole: Replace cheese sauce with 1 can (10.5 ounces) cream of mushroom soup mixed with 1 cup milk.
- Vegan Green Bean Casserole: Use plant-based butter, milk, cream, and cheese; replace bacon with sautéed mushrooms.
- Gluten-Free Casserole: Use gluten-free flour and panko; ensure bacon is gluten-free.
- Spicy Green Bean Casserole: Add ¼ teaspoon red pepper flakes to the sauce.
- Crispy Onion Casserole: Replace panko with 1 cup crispy fried onions.
Nutrition Information (Per Serving, Based on 8 Servings)
- Calories: Approximately 250-300 kcal (varies by portion size).
- Protein: Moderate, from bacon and cheese.
- Fat: Moderate, from butter, bacon, cheese, and cream.
- Carbs: Moderate, from green beans, flour, and panko.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Classic Comfort!
Green Bean Casserole is the side dish that brings creamy, savory, and crunchy perfection to every bite. With its fresh green beans, cheesy bacon sauce, and golden panko topping, it’s perfect for Thanksgiving, holiday feasts, or cozy dinners. Easy to make with a big flavor payoff, this casserole is sure to impress your guests. So, grab your baking dish, whip up this classic dish, and enjoy a comforting favorite. We’d love to hear how your casserole turns out—share your creations in the comments or on social media!
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Green Bean Casserole
Description
Craving a classic side dish that’s perfect for holiday gatherings or cozy dinners? Green Bean Casserole, inspired by Ree Drummond’s recipe, combines tender green beans, a creamy cheese sauce, savory bacon, and a crunchy panko topping.
Ingredients
Green Bean Casserole uses fresh, flavorful ingredients to create a creamy, crunchy dish. Here’s what you’ll need for 8 servings:
- 2 pounds fresh green beans, ends cut off: The crisp, vibrant base.
- Salt: For blanching (about 1 teaspoon) and sauce (1 ½ teaspoons).
- 4 slices bacon, cut into ¼-inch pieces: Adds smoky, savory flavor.
- 3 cloves garlic, minced: Infuses aromatic depth.
- 1 red bell pepper, diced: Contributes color and sweetness.
- ½ large onion, chopped: Adds savory, caramelized notes.
- 4 tablespoons (½ stick) unsalted butter: Forms the base of the creamy sauce.
- 4 tablespoons all-purpose flour: Thickens the sauce.
- 2 ½ cups whole milk, plus extra for thinning: Creates a creamy texture.
- ½ cup half-and-half: Enhances richness.
- Freshly ground black pepper: Adds seasoning (to taste).
- ⅛ teaspoon cayenne pepper: Provides a subtle kick.
- 1 cup grated sharp Cheddar: Adds cheesy, tangy flavor.
- 1 cup panko breadcrumbs: Creates a crunchy topping.
Why These Ingredients Matter
- Fresh Green Beans: Offer a crisp, fresh contrast to the creamy sauce.
- Bacon and Vegetables: Add savory, smoky depth and texture.
- Cheddar Sauce: Provides a rich, cheesy backbone.
- Panko: Ensures a light, golden, crunchy topping.
Substitutions and Variations
- Green Beans: Use frozen green beans (thawed and patted dry) or canned (drained well) to save time.
- Bacon: Substitute with pancetta, turkey bacon, or omit for vegetarian (add 1 teaspoon smoked paprika for flavor).
- Cheddar: Replace with Gruyère, Monterey Jack, or a vegan cheese for dairy-free.
- Milk/Half-and-Half: Use all whole milk or plant-based milk and cream (e.g., coconut cream) for vegan.
- Flour: Swap with gluten-free 1:1 flour or cornstarch (2 tablespoons for sauce).
- Panko: Use regular breadcrumbs, crushed crackers, or gluten-free panko.
- Vegan Option: Use plant-based butter, milk, cream, and cheese; replace bacon with mushrooms or vegan bacon.
- Gluten-Free: Use gluten-free flour and panko; ensure bacon is gluten-free.
- Flavor Variations:
- Mushroom Green Bean Casserole: Add 1 cup sautéed mushrooms to the bacon mixture.
- Spicy Green Bean Casserole: Increase cayenne to ¼ teaspoon or add ½ teaspoon hot sauce.
- Herb-Infused Casserole: Add 1 teaspoon fresh thyme or rosemary to the sauce.
- French Onion Casserole: Replace panko with 1 cup crispy fried onions.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 pounds green beans, salt, 4 slices bacon, 3 cloves garlic, 1 red bell pepper, ½ onion, 4 tablespoons butter, 4 tablespoons flour, 2 ½ cups whole milk, ½ cup half-and-half, black pepper, ⅛ teaspoon cayenne, 1 cup sharp Cheddar, and 1 cup panko.
- Preheat the oven to 350°F (175°C).
- Trim ends off green beans and cut in half if smaller pieces are preferred.
Tip: Use a 2- to 3-quart baking dish (e.g., 9×13-inch) for even baking.
Step 2: Blanch Green Beans
- Bring a large pot of lightly salted water (about 1 teaspoon salt) to a boil.
- Add green beans and cook for 3-4 minutes until bright green and slightly tender.
- Remove with a slotted spoon and plunge into a bowl of ice-cold water to stop cooking.
- Drain cooled beans and set aside.
Tip: Don’t overcook; beans should be crisp-tender to hold up in the casserole.
Step 3: Cook Bacon and Vegetables
- In a skillet over medium heat, cook 4 slices bacon (cut into ¼-inch pieces) for 2 minutes.
- Add diced red bell pepper, minced garlic, and chopped onion. Cook until bacon is done (not crisp) and onions are golden brown, about 3-5 minutes.
- Remove from heat and set aside.
Tip: Stir occasionally to prevent burning; bacon should be cooked but still soft.
Step 4: Make the Creamy Sauce
- In a separate saucepan, melt 4 tablespoons butter over medium heat.
- Sprinkle in 4 tablespoons flour and whisk immediately to form a roux. Cook for 1-2 minutes.
- Slowly pour in 2 ½ cups whole milk and ½ cup half-and-half, whisking constantly, until the sauce thickens, about 2 minutes.
- Add 1 ½ teaspoons salt, black pepper to taste, ⅛ teaspoon cayenne, and 1 cup grated sharp Cheddar. Stir until cheese melts, then turn off the heat.
Tip: Whisk continuously to avoid lumps; add extra milk (1-2 tablespoons) if sauce is too thick.
Step 5: Assemble and Bake
- Add the bacon-vegetable mixture to the cheese sauce and stir to combine.
- Gently fold in the blanched green beans until evenly coated.
- Pour the mixture into a 2- to 3-quart baking dish and spread evenly.
- Sprinkle 1 cup panko breadcrumbs evenly over the top.
- Bake at 350°F for 30 minutes, until the sauce is bubbly and panko is golden.
Tip: Ensure panko is spread evenly for consistent crunch; cover with foil if browning too quickly.
Step 6: Serve
- Serve hot, scooping about ¾ cup per serving.
- Pair with roasted turkey, mashed potatoes, or cranberry sauce for a classic holiday meal.
Tip: Let the casserole rest for 5 minutes before serving for easier scooping.
FAQs
1. Why are my green beans mushy?
Over-blanching can cause mushiness. Cook for 3-4 minutes and shock in ice water immediately.
2. Can I use frozen or canned green beans?
Yes, thaw frozen beans or drain canned beans well; skip blanching but pat dry to avoid excess moisture.
3. Is this recipe gluten-free?
Not as written; use gluten-free flour and panko for a gluten-free version.
4. Can I make this without bacon?
Yes, omit bacon and add 1 teaspoon smoked paprika or sautéed mushrooms for flavor.
5. Why is my sauce lumpy?
Insufficient whisking or adding milk too quickly can cause lumps. Whisk constantly and add liquids gradually.
6. Can I prepare this in advance?
Yes, assemble without panko up to 1 day ahead; add panko and bake fresh for best crunch.
7. What are the health benefits of this dish?
Green beans provide fiber and vitamins, cheese and bacon add protein, but the dish is rich due to butter and cream—enjoy in moderation.