Description

This classic Green Bean Casserole combines fresh green beans with a savory beef, onion, and garlic mixture, all enveloped in a rich, cheesy cream sauce, and topped with crispy panko breadcrumbs. Perfectly baked to golden perfection, this casserole is a comforting side dish that elevates traditional green bean preparations with added depth and texture.

Ingredients

Green Beans

2 lb. fresh green beans, ends cut off

Meat and Aromatics

4 slices beef, cut into 1/4-inch pieces
1/2 large onion, chopped
3 cloves garlic, minced

Cheese Sauce

4 tbsp. butter
4 tbsp. all-purpose flour
2 1/2 cups whole milk
1/2 cup half-and-half
1 1/2 tsp. salt, plus more to taste
Freshly ground black pepper, to taste
1/8 tsp. cayenne pepper
1 cup grated sharp cheddar cheese
Chicken broth, if needed for thinning

Other Ingredients

1 (4 oz.) jar sliced pimientos, drained
1 cup panko breadcrumbs

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Instructions

Prepare the Green Beans: Cut the green beans in half if desired for smaller pieces. Bring a pot of lightly salted water to a boil. Blanch the green beans by dropping them into the boiling water and cooking for 3 to 4 minutes until tender-crisp. Remove the beans with a slotted spoon and immediately plunge them into a bowl of ice-cold water to stop the cooking process. Drain and set aside.
Cook the Beef Mixture: Heat a skillet over medium heat and add the beef pieces. Cook the beef for 2 minutes, then add the chopped onion and minced garlic. Continue cooking for 3 to 5 minutes until the beef is cooked through and the onion is golden brown. Remove from heat and set aside.
Make the Cheese Sauce: In a saucepan or skillet over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk immediately to combine, cooking for 1 to 2 minutes to form a roux. Slowly add the whole milk and half-and-half while whisking constantly. Cook the sauce for about 2 minutes until it thickens. Season with salt, freshly ground black pepper, and cayenne pepper. Stir in the grated sharp cheddar cheese until melted. If the sauce is too thick, gradually add chicken broth to achieve desired consistency. Turn off the heat.
Combine Ingredients: Stir the drained sliced pimientos into the cheese sauce, then fold in the cooked beef, onion, and garlic mixture. Pour this mixture over the drained green beans and gently stir to combine everything evenly.
Assemble and Bake: Transfer the green bean mixture to a baking dish. Evenly sprinkle the panko breadcrumbs over the top. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the sauce is bubbly and the panko topping is golden brown and crispy.

Notes

For best texture, ensure green beans are blanched and shocked in ice water to retain their bright color and crispness.
You can substitute the beef with ground turkey or omit the meat for a vegetarian version, though this would alter the flavor profile.
Adjust seasoning with salt, pepper, and cayenne to taste before baking.
If the sauce becomes too thick, thin it with chicken broth or additional milk to maintain creaminess.
Panko breadcrumbs provide a crunchy topping; you can substitute with crushed fried onions for a traditional twist.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.