"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Not Your Grandma’s Green Bean Casserole Recipe

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This recipe for Not Your Grandma’s Green Bean Casserole, by , is from Eat, Drink and Be Merry: Fresh Favorites From Kel's Café, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 pounds fresh green beans, ends snapped
8 slices thick-cut bacon (save 1 tablespoon of the bacon grease)
1 cup sweet onion, diced small
5 cloves garlic, pressed
4 tablespoons unsalted butter
4 tablespoons flour
2 cups milk (I use 2%)
1 cup fat-free half and half
1 cup sharp white cheddar cheese, grated
1 teaspoon ground cayenne pepper
Kosher salt, to taste
Fresh ground pepper, to taste
1 jar (4 ounces) sliced pimentos, drained
1/3 cup Parmesan/Reggiano cheese, grated
1 cup French’s French fried onion rings (substitute fresh breadcrumbs if you’d prefer)

Preheat oven to 350 F.

Cook green beans for 3 to 4 minutes in boiling water. Drain and immediately place them in a bowl of cold water with ice to prevent further cooking. Once they have cooled, drain again.

Fry bacon in a skillet until it is crisp; drain on paper towels. Crumble bacon once it has cooled. Use 1 tablespoon of the bacon grease and sauté the onions and garlic 3 to 4 minutes. Remove from heat.

In a large saucepan, melt butter over medium heat. Add flour, stirring until the mixture is smooth. Slowly add the milk and half and half and stir constantly for a few minutes, until the sauce begins to thicken. Add cheese, pimentos, salt, ground pepper and cayenne, and mix well.

Grease a 9-by13-inch casserole dish. Place the green beans in the dish and add the bacon pieces. Gently stir in the sauce, mixing well. Top evenly with Parmesan cheese and onion rings.

Bake for 25 minutes or until the top is brown and the casserole is bubbly.




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