Most people have probably had some version of the green bean casserole that has some sort of “cream of” soup in it. This one does not. It is a recipe I first adapted from this one by The Pioneer Woman last year for a family Christmas gathering. It is by far the best green bean casserole I have ever eaten. It would make a great side dish for Thanksgiving next week or for any of the many events you might be participating in over the holiday season. Of course, it is great anytime of the year. Hope you enjoy!

Green Bean Casserole

Yield: 8

Ingredients

2 pounds fresh green beans, strung and snapped into bite sized pieces
4 slices bacon, chopped
3 cloves garlic, minced
4 oz. mushrooms, chopped (I used baby bellas)
1/2 cup butter, divided
4 Tbsp. all purpose flour
21/2 cups whole milk
1/2 cup half-and-half
11/2 tsp. salt
freshly ground black pepper, to taste
1/8 tsp. cayenne pepper
1 cup sharp cheddar cheese, grated
1 4 oz. jar sliced pimentos, drained
1 cup panko bread crumbs

Instructions

Preheat oven to 350 degrees.
Boil the green beans until just crisp/tender.
Drain and let cool.
Cook the bacon, mushrooms, and garlic in a large skillet until the bacon is done. Set aside.
In a medium saucepan, melt 1/4 cup of the butter over medium heat.
Whisk the flour into the butter until well combined.
Add milk and half and half whisking as you pour.
Whisk constantly until the sauce comes to a boil.
Reduce heat and cook about 2 minutes or until the sauce is thickened.
Remove from heat and and add salt, black pepper, cayenne pepper, and cheese, and stir until the cheese is completely melted.about 2 minutes.
Stir in pimentos, bacon mixture, and green beans.
Stir until the mixture is well combined.
Pour into a 9x13 inch baking dish.
Melt the remaining 1/4 cup butter and toss with the panko bread crumbs. Sprinkle on top of the green beans and bake for approximately 30 minutes.

Source: Adapted from The Pioneer Woman.

Below are some photos of the procedure: