Pioneer Woman green bean casserole from Ree Drummond replaces the usual cream of mushroom soup with a from-scratch cheddar white sauce topped with panko breadcrumbs. And the casserole serves 8 at approximately 340 calories per serving in about 50 minutes, since the sauce and beans come together while the oven preheats.
Ree cooks the bacon only until done but not crisp, then sautés the onion and garlic in the rendered fat. So the bacon stays tender inside the casserole instead of turning hard, and the drippings flavor the aromatics without needing extra butter or oil.
Blanching the green beans for 3 to 4 minutes and plunging them into ice water immediately is what keeps them bright green and slightly crisp. And if you skip the ice bath, the carryover heat turns them army green and mushy before the casserole even goes into the oven.
Source: The Pioneer Woman (thepioneerwoman.com)
Pioneer Woman Green Bean Casserole
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings20
minutes30
minutes340
kcalBlanched green beans toss in a homemade white sauce made from butter, flour, milk, half-and-half, and sharp cheddar with bacon, onion, and pimientos stirred in. Then panko breadcrumbs scatter over the top and 30 minutes at 350°F turns everything bubbly and golden.
Ingredients
- For the green beans:
2 lbs. fresh green beans, ends cut off
- For the bacon mixture:
4 slices bacon, cut into 1/4-inch pieces
1/2 large onion, chopped
3 cloves garlic, minced
- For the white sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
2 1/2 cups whole milk
1/2 cup half-and-half
1 1/2 teaspoons salt, plus more to taste
Freshly ground black pepper, to taste
1/8 teaspoon cayenne pepper
1 cup grated sharp cheddar cheese
Chicken broth, if needed for thinning
- For assembly:
1 (4-oz.) jar sliced pimientos, drained
1 cup panko breadcrumbs
Directions
- Blanch the green beans: Drop them into lightly salted boiling water for 3 to 4 minutes, then immediately plunge into ice water.
- Drain and set aside: Once cool, drain the beans completely and set them aside.
- Cook the bacon: Then add the bacon pieces to a skillet over medium heat and cook for 2 minutes.
- Add the aromatics: Once the bacon starts rendering, add the onion and garlic and cook 3 to 5 more minutes until the bacon is done and the onion is golden.
- Remove from heat: Then set the bacon mixture aside.
- Start the white sauce: In a separate pan, melt the butter over medium heat and sprinkle in the flour.
- Cook the roux: Whisk immediately to combine and cook for 1 to 2 minutes.
- Add the dairy: Then pour in the milk and half-and-half while whisking constantly until the sauce thickens, about 2 minutes.
- Season and add cheese: Once thick, stir in the salt, pepper, cayenne, and cheddar, and whisk until the cheese melts.
- Thin if needed: If the sauce is too thick, splash in chicken broth until it reaches the right consistency.
- Combine everything: Then stir the pimientos and bacon mixture into the sauce, and pour over the green beans.
- Transfer to a baking dish: Once combined, pour into a baking dish and top evenly with panko.
- Bake the casserole: Then bake at 350°F for 30 minutes until bubbly and the panko is golden.
FAQs
Can I use frozen green beans instead of fresh?
The source page says frozen beans are your next best option after fresh, and you do not need to blanch them. Just thaw, drain well, and skip straight to the sauce step, since frozen beans are already partially cooked.
But avoid canned green beans, because the page warns they are too mushy and fall apart in the casserole. And pat the thawed frozen beans dry with paper towels before tossing in the sauce, because excess water thins the cheddar white sauce.
Can I use French fried onions instead of panko?
The source page says fried onions swap in directly, but add them during the last 5 minutes of baking so they do not burn. And potato chips are another topping option mentioned on the page, which adds a salty crunch different from panko.
But whichever topping you choose, do not add it until right before baking. Since the panko or onions absorb moisture from the sauce if they sit too long, waiting keeps the topping dry so it crisps properly in the oven.
Can I make this casserole ahead of time?
The source page says to assemble everything in the dish up to a day or two ahead, cover, and refrigerate without the panko. Then sprinkle the topping on just before baking, and add about 10 extra minutes since the dish starts cold.
And you can freeze the assembled casserole without the panko for up to 3 months wrapped in plastic and then foil. This same make-ahead strategy works for the pioneer woman baked ziti, where holding the cheese topping until bake day keeps the surface from drying out.
What can I serve this with besides turkey?
The source page says the casserole works alongside simple roasted chicken for everyday meals, not just Thanksgiving. And mashed potatoes, cornbread dressing, and roasted turkey are the classic holiday pairings.
For a full Pioneer Woman holiday spread, the pioneer woman pecan pie rounds out the dessert table after a plate built around this casserole. But this side also pairs well with grilled steak or pork chops on a regular weeknight, since the cheddar sauce and bacon hold up against bolder proteins.
How do I keep the topping crispy when reheating?
The source page says to reheat uncovered at 350°F for 15 to 20 minutes, and to skip foil entirely since trapped steam softens the panko. And pull the dish from the fridge 30 minutes before reheating so the cold dish does not crack in the hot oven.
For single portions, a quick microwave works but the topping loses its crunch. So if crispy panko matters, scoop the portion onto an oven-safe plate and broil for 1 to 2 minutes after microwaving, because that flash of direct heat re-crisps the surface.
