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
- Preheat oven to 350.
- In a large pot of boiling water, blanch green beans.
- Remove to an ice bath until cool, drain and let dry.
- Lightly butter a 9 by 13 inch casserole dish.
- In a large frying pan over medium-high heat, saute bacon until slightly crispy.
- Remove bacon from pan and place on a plate lined with paper towels.
- In remaining bacon fat, add onions and saute until just starting to caramelize.
- Add red bell peppers and saute 2 minutes.
- Add minced shallot and water chestnuts. Saute for 2 more minutes. Season with salt, pepper, and cayenne. Set aside.
- In a medium saucepan over medium heat melt the butter.
- When the butter is melted, add flour and stir vigorously with a wooden spoon until well combined. Continue to stir for another minute.
- 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.
- 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.
- Cook at 350 for 35 minutes.
- Take green beans out of the oven and top with some french fired onions, evenly coating the casserole.
- Place back into the oven and cook for 5 more minutes.
- Remove from oven and let it sit for 5 minutes before serving.
- 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.