The Ultimate From-Scratch Green Bean Casserole (No Canned Soup!)
A from-scratch version of the classic Green Bean Casserole, this recipe uses fresh green beans and a homemade creamy cheddar cheese sauce instead of canned soup. The fresh green beans are first blanched to keep them crisp-tender. A rich béchamel sauce is made with a butter and flour roux, then enriched with milk, half-and-half, and sharp Cheddar cheese. The sauce is flavored with a sautéed mixture of bacon, red bell pepper, garlic, and onion. The green beans are folded into this sauce, topped with crispy panko breadcrumbs, and baked until bubbly and golden.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8-10 servings
- Category: Side Dish
- Method: Baking, Blanching, Sautéing
- Cuisine: American
Ingredients
- 2 pounds fresh green beans, ends trimmed
- Salt
- 4 slices bacon, cut into 1/4-inch pieces
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 whole large onion, chopped
- 4 tablespoons (1/2 stick) butter
- 4 tablespoons all-purpose flour
- 2 1/2 cups whole milk, plus extra for thinning if needed
- 1/2 cup half-and-half
- Freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 cup grated sharp Cheddar cheese
- 1 cup panko breadcrumbs
Instructions
- Preheat the oven to 350°F.
- Prepare the Green Beans: Bring a large pot of salted water to a boil. Drop the green beans into the boiling water and cook for 3 to 4 minutes (blanch). Immediately transfer them with a slotted spoon to a bowl of ice water to stop the cooking process. Once cool, drain the beans and set them aside.
- Cook the Aromatics: In a skillet over medium heat, add the bacon pieces and cook for 2 minutes. Add the diced peppers, minced garlic, and chopped onions. Continue cooking for 3 to 5 minutes, until the bacon is cooked through (but not crisp) and the onions are golden brown. Remove from the heat.
- Make the Cheese Sauce: In a separate saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk immediately to form a paste (a roux). Cook for 1 to 2 minutes.
- Gradually pour in the milk and half-and-half, whisking constantly while the sauce thickens, about 2 minutes.
- Stir in 1 1/2 teaspoons of salt, some black pepper, and the cayenne pepper. Add the grated Cheddar cheese and stir until the cheese is melted and the sauce is smooth. Turn off the heat.
- Assemble and Bake: Add the cooked bacon and vegetable mixture to the cheese sauce and stir to combine. Gently fold in the blanched green beans.
- Pour the mixture into a baking dish and top with an even layer of panko breadcrumbs.
- Bake for about 30 minutes, until the sauce is bubbly and the panko topping is golden brown.
Notes
- This recipe is a from-scratch alternative to the classic canned soup version, resulting in a fresher flavor.
- Blanching the green beans and then shocking them in an ice bath is a key step to ensure they remain crisp-tender and maintain their bright green color.
- Panko breadcrumbs provide a lighter, crispier topping compared to traditional breadcrumbs.
Find it online: https://www.eatswithsoul.com/green-bean-casserole/