I am a sucker for traditional green bean casserole. However, the traditional cream of mushroom soup doesn't work for us and I have been on the look out for a modern take on an old favorite. I came across this recipe for green bean casserole from Carolina Heart Strings and thought it sounded fantastic. I made a few changes to the original recipe and was very pleased with the results. Ron loved it because there was cheese and bacon...of course...
This is a fantastic quick side dish that doesn't need to wait for a holiday to be prepared!
Ingredients
2 1/2 Tbl butter
2 1/2 Tbl flour (we use gluten free)
3/4 cup milk
1 cup grated sharp cheddar cheese
24 oz frozen or fresh green beans
2 oz jar pimentos
3 pieces bacon, cooked and chopped
4 Tbl grated Parmesan cheese
Salt and Pepper, to taste
Instructions
Preheat oven to 350 degrees.
Melt butter in medium pan. Add flour stirring constantly until smooth and bubbly. Slowly, pour in milk and cook, stirring constantly until sauce thickens. Add cheese, mix well and remove from heat. Season with salt and pepper.
Layer green beans and pimentos in a medium casserole dish sprayed with cooking spray. Pour the cheese sauce over the green beans and stir to coat the green beans well. Sprinkle with bacon and parmesan cheese.
Bake 30 minutes uncovered.