Green Bean Casserole

December 10, 2008 at 10:44 am (Uncategorized) (, , )

Green Bean Casserole

Green bean casserole is one of my faves on Thanksgiving. I’m trying to eat healthier, so I searched for a more homemade recipe this year. Not sure how healthy it is, but at least the green beans are fresh!

Green Bean Casserole
I forgot to bookmark it…


For the Beans
2 pounds green beans, ends trimmed, cut into 2-inch pieces (weighed prior to trimming)
4 strips bacon, cut into 1/2-inch slices
1 Tablespoon olive oil (omitted, I didn’t need it)
1/2 large Vidalia sweet onion, diced
1 medium red bell pepper, cut into 2 by 1/2-inch pieces
1 Tablespoon minced shallots
2 cans sliced water chestnuts, drained
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper

For the Roux
1/4 cup butter
1 cup all-purpose flour
2 cups milk (we used almost 3, it could have used 4)
1 teaspoon freshly cracked black pepper
1 teaspoon salt

For the topping
Can of French Fried onions
2 cups panko bread crumbs


  1. Preheat oven to 350.
  2. In a large pot of boiling water, blanch green beans.
  3. Remove to an ice bath until cool, drain and let dry.
  4. Lightly butter a 9 by 13 inch casserole dish.
  5. In a large frying pan over medium-high heat, saute bacon until slightly crispy.
  6. Remove bacon from pan and place on a plate lined with paper towels.
  7. In remaining bacon fat, add onions and saute until just starting to caramelize.
  8. Add red bell peppers and saute 2 minutes.
  9. Add minced shallot and water chestnuts. Saute for 2 more minutes. Season with salt, pepper, and cayenne. Set aside.
  10. In a medium saucepan over medium heat melt the butter.
  11. When the butter is melted, add flour and stir vigorously with a wooden spoon until well combined. Continue to stir for another minute.
  12. Add in milk, 1/2 cup at first. Stirring well to combine. Then add 1 cup more milk and stir to combine and bring to a simmer. Then add final 1/2 cup of milk and stir and simmer until thickened. We needed to add more milk (at least a cup).  Add salt and pepper.
  13. Combine with green bean mixture and pour into a prepared pan. Top with 1 1/2 cups panko crumbs, then reserved bacon, then remainder of panko crumbs.
  14. Cook at 350 for 35 minutes.
  15. Take green beans out of the oven and top with some french fired onions, evenly coating the casserole.
  16. Place back into the oven and cook for 5 more minutes.
  17. Remove from oven and let it sit for 5 minutes before serving.
  18. Serve and enjoy!

The secret to my green bean casserole is the yummy water chestnuts. It is not worth my time if it doesn’t have the crunch of a water chestnut in there. I don’t like mushrooms, but you could add them to yours when you add the shallots.

The roux still needs a bit more playing, I think I did something wrong. I would try it again, but keep a better watch on what I am doing with the roux.



  1. joelen said,

    I prefer fresh green beans for green bean casserole and this looks delicious!

  2. Niki said,

    Oh I love this, I hate green bean caserole because of the canned beans, this is def a better option for me.

  3. Kristen said,

    Oh I love green bean casserole! This looks great. And I tagged you in my blog!!!

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