Fresh Green Bean Casserole: A Homemade Twist on a Classic Comfort Dish

Green bean casserole has long been a staple at American holiday gatherings, originally popularized in the 1950s. While the traditional version relies on canned ingredients, this homemade recipe brings a fresh and flavorful twist to the classic dish. By using crisp green beans, savory bacon, and a rich, from-scratch cheese sauce, you can create a comforting side that stands out on any dinner table.

 

Ingredients:

 

2 lbs fresh green beans, ends trimmed

4 slices bacon, diced

½ large onion, chopped

3 cloves garlic, minced

4 Tbsp butter

4 Tbsp all-purpose flour

2 ½ cups whole milk

½ cup half-and-half

1 ½ tsp salt (plus more to taste)

Fresh ground black pepper, to taste

⅛ tsp cayenne pepper

1 cup sharp cheddar cheese, grated

Chicken broth (optional, for thinning sauce)

1 (4 oz) jar pimientos, drained

1 cup panko breadcrumbs

 

By embracing fresh ingredients and homemade components, this green bean casserole offers a delightful departure from the traditional, canned versions. It's a dish that brings warmth and comfort to any meal, making it a perfect addition to your holiday repertoire.

 

Instructions:

 

1. Blanch the Green Beans:

 

Cut the green beans in half if you prefer shorter pieces.

Bring a large pot of lightly salted water to a boil.

Add the green beans and cook for 3–4 minutes until they turn bright green.

Using a slotted spoon, transfer the beans to a bowl of ice water to halt the cooking process.

Drain and set aside.

 

2. Prepare the Bacon Mixture:

 

In a skillet over medium heat, cook the diced bacon for about 2 minutes.

Add the chopped onion and minced garlic; continue cooking for another 3–5 minutes until the bacon is tender and the onion becomes golden.

Remove from heat and set aside.

 

3. Create the Cheese Sauce:

 

In a separate saucepan, melt the butter over medium heat.

Whisk in the flour and cook for 1–2 minutes to form a roux.

Gradually add the whole milk and half-and-half, whisking constantly until the mixture thickens (approximately 2 minutes).

Stir in the salt, black pepper, cayenne pepper, and grated cheddar cheese until the cheese is fully melted.

If the sauce is too thick, add a splash of chicken broth to achieve a creamy consistency.

 

4. Combine and Bake:

 

Stir the drained pimientos and the bacon-onion mixture into the cheese sauce.

Gently fold in the blanched green beans, ensuring they are evenly coated.

Transfer the mixture to a baking dish.

Sprinkle the panko breadcrumbs evenly over the top.

Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the top is golden and the sauce is bubbling.

 

Tips for Success:

 

Using fresh green beans provides a crisp-tender texture that elevates the dish.

 

For a richer flavor, consider substituting sharp cheddar with gruyère or white cheddar cheese.

 

To achieve a golden, crunchy topping, mix a little melted butter into the panko breadcrumbs before sprinkling them over the casserole.

 

Nutritional Information (per serving, approximately):

 

Calories: 380

Carbohydrates: 18 g

Protein: 13 g

Fat: 29 g

Saturated Fat: 15 g

Sugar: 6 g

Fiber: 3 g

Cholesterol: 70 mg

Sodium: 780 mg

 

Share Your Twist:

 

Do you have a family variation of this fresh green bean casserole? We'd love to hear about it! Share your version with us, and your recipe could be featured in our upcoming editions.  Send your recipe to support@801insider.com and we will share it on our facebook page