Xenophon Strategies

A New and Improved Green Bean Casserole

Erica Lawton

Thanksgiving has long been my favorite holiday. While Christmas is a close second, Thanksgiving generally feels less stressful, with no worries about who has made the Christmas list or what gifts need to be purchased. It’s a day focused on cooking and family – and in a family like mine, where cooking and baking are highly revered, I’m always in for a treat.

However, despite the delicious food that graces the dining table, I’ve always felt awfully suspicious of one dish in particular: green bean casserole. While I admit that the classic stand-by tastes better than it looks, the dull gray color of the cream of mushroom soup stands out (and not in a good way) compared to the bright autumnal colors of the season. Really - we can do better, folks.

In an attempt to convince my family to try something different, last year I hunted for alternatives to the traditional green bean casserole. My search brought me to The Pioneer Woman, a blogger based in Oklahoma who is known for simple, quality food. Her version of green bean casserole involves fresh green beans, bacon, and a cheesy béchamel sauce – I was instantly sold. The dish received rave reviews, and it will be making a return appearance at the table this year.

Green Bean Casserole

(closely adapted from The Pioneer Woman Cooks)

• 2 pounds fresh green beans, trimmed
• 5 slices bacon, diced
• 3 cloves garlic, minced
• 1/2 large onion, chopped
• 4 Tablespoons butter
• 4 Tablespoons all-purpose flour
• 2-1/2 cups whole milk (with extra for thinning, if needed)
• 1/2 cup half-and-half
• Salt and freshly ground black pepper, to taste
• 1/8 teaspoon cayenne pepper and/or mustard powder
• 1-1/2 cups grated sharp cheddar cheese
• 1 jar (4 ounces) sliced pimentos, drained
• 1 cup panko bread crumbs

Preparation Instructions

Cut green beans in half or quarters, depending on what size you’d like for the casserole. Blanch them by dropping them into salted boiling water; allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a large bowl of cold water to stop the cooking process. Drain beans once they're cool and set aside.

Add bacon to a skillet over medium heat. Cook bacon for 2 minutes, then add chopped onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is cooked and onions are golden brown. Remove from heat and set aside.

In a separate saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter, making a roux. Cook for a minute, then pour in milk and half-and-half. Continue whisking constantly while sauce thickens, for about 2 minutes. Season liberally with salt and pepper, as well as the cayenne pepper and/or mustard powder, then add the grated cheddar. Stir while cheese melts, then turn off heat. Add pimentos to pan, then add bacon/onion mixture. Stir to combine.

Pour mixture over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs. Bake at 350 degrees for 25-30 minutes or until sauce is bubbly and panko crumbs are golden.

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« return to blog | Nov 16, 2011 | recipes