Ingredients

2 lb. fresh green beans, ends cut off

4 slices bacon, cut into 1/4-inch pieces

1/2 large onion, chopped

3 cloves garlic, minced

4 tbsp. butter

4 tbsp. all-purpose flour

2 1/2 c. whole milk

1/2 c. half-and-half

1 1/2 tsp. salt, plus more to taste

Freshly ground black pepper, to taste

1/8 tsp. cayenne pepper

1 c. grated sharp cheddar cheese

Chicken broth, if needed for thinning

1 (4 oz.) jar sliced pimientos, drained

1 c. panko breadcrumbs

Instructions

Step 1: Cut the green beans in half if you prefer smaller pieces. Blanch them by dropping into lightly salted boiling water for 3 to 4 minutes. Remove with a slotted spoon and immediately plunge into ice cold water to stop the cooking. Drain and set aside.

Step 2: In a skillet over medium heat, cook the bacon pieces for 2 minutes. Add the chopped onion and minced garlic, cooking for 3 to 5 minutes until the bacon is cooked through but not crisp and the onion is golden brown. Remove from heat and set aside.

Step 3: In a separate pan, melt the butter over medium heat. Sprinkle in the flour and whisk to combine, cooking for 1 to 2 minutes. Gradually add the whole milk and half-and-half, whisking constantly until the sauce thickens, about 2 minutes. Stir in salt, black pepper, and cayenne pepper. Add the grated cheddar and stir until melted. If the sauce is too thick, add a splash of chicken broth to reach desired consistency. Remove from heat.

Step 4: Stir the drained pimientos and bacon-onion mixture into the cheese sauce. Gently fold in the blanched green beans. Transfer everything to a baking dish and evenly sprinkle the panko breadcrumbs on top. Bake at 350°F for 30 minutes or until the sauce is bubbly and the topping is golden brown.

Tips & Variations

For extra crispness, toast the panko breadcrumbs lightly in a dry skillet before topping the casserole.

Substitute sharp cheddar with Gruyère or Monterey Jack for a different flavor profile.

Use cream instead of half-and-half for a richer sauce.

Add sliced mushrooms sautéed with the bacon and onion for more depth.

For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.

FAQs

Can I use frozen green beans instead of fresh?

Yes, you can. If using frozen green beans, thaw and drain them well before adding to the casserole. Blanching is optional since they are usually pre-cooked.

How can I make this casserole ahead of time?

You can assemble the casserole up to the point before baking, cover it, and refrigerate for up to 24 hours. Bake it directly from the fridge, adding a few extra minutes to the cooking time if needed.