My favorite side this year was the green bean and bacon casserole -- it was so delicious! My husband (who is not a fan of green bean casserole) even loved it. I get great satisfaction knowing this recipe doesn't require cooking from a can. No cream of anything soup in this! This recipe is my own version of Pioneer Woman's recipe. If you're not a fan of the French's fried onions, you can sprinkle evenly 1 cup of Panko bread crumbs over all and bake for 30 minutes, or until golden brown.
- 2 lb fresh green beans, snapped in half
- 4 slices bacon, chopped
- 3 cloves garlic, minced
- 1/2 c onion, diced
- 1/4 c butter
- 1/4 c all-purpose flour
- 2 1/2 c skim milk, warmed
- 1/2 c heavy cream, warmed
- 1 tsp salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1 c shredded sharp cheddar cheese
- 1 1/2 c French's fried onions
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Add the green beans. Blanch for 4 minutes and immediately transfer to an ice bath.
In a large skillet over medium heat, fry the bacon for 2 minutes. Stir in the onion and garlic. Continue to cook until the bacon is brown but not crisp. Remove the bacon and onion with a slotted spoon and set aside. In the same skillet, add the butter. When the foam subsides, whisk in the flour and continue to whisk for 2 minutes. Add in the milk and cream and continue to whisk for 2 minutes, or until it begins to thicken. Turn off the heat. Stir in the cheddar cheese until it melts. Season with salt and pepper, to taste. Add the bacon/onion mixture to the sauce.
Place the green beans in a bottom of a baking dish. Pour the sauce over all and gently stir to combine.
Bake the green beans for 25 minutes. Top with the French's fried onions and bake for and additional 5 minutes.
Allow the green beans to sit for 5 minutes before serving.