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

Scale

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.

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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.