Sunday, December 25, 2011

Green Bean Casserole & an Apology...

So I know I've been super terrible at updating the blog. I'm not quite sure what it was, but I just didn't feel like blogging lately. I did keep track of everything I made, so when I felt like writing again I had enough stuff! So, I'm sorry I've been neglectful--but now I'm back! On to some recipes...

Two years ago, for the Harris family holiday get together, I made green bean casserole. Just the standard, Campbell's green bean casserole. It was the first time I was meeting many of Scott's family, and I really wanted to cook. I had never made the casserole before but it seemed easy enough. Everything was going fine, and then Scott and I left early to get to the gathering. I left his dad in charge of taking the casserole. He burned it. And I never lived it down.

So, this year, I decided to try the Pioneer Woman's green bean casserole. I love all of her recipes. I think the next time I would use frozen green beans, just as it was too much of a pain to trim two pounds of green beans. I also put in way too much pepper, so I don't think people liked it a whole lot. It wasn't a bad recipe, but I feel as though I need to try it again sometime.

Green Bean Casserole-Adapted from the Pioneer Woman
Total Time: 50 Minutes
Serves 8
  • 2 pounds green beans, ends cut off
  • 4 slices of bacon, cut into 1/4 inch pieces
  • 3 cloves garlic, minced
  • 1/2 whole onion, diced
  • 4 tablespoons butter
  • 2-1/2 cups whole milk
  • 1/2 cup half-and-half
  • 1-1/2 teaspoons salt, more to taste
  • Black pepper-to taste
  • 1/8 teaspoon cayenne pepper
  • 1 cup grated sharp cheddar cheese
  • 4 ounce jar of sliced pimentos, drained
  • Extra milk for thinning if necessary
  • 1 cup Panko bread crumbs
Cut green beans in half if you like pieces to be a little smaller.
Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside.
Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.
Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.



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