Everyone needs a few good casseroles in their repertoire. Green Bean Casserole should definitely be one of them. This version is a little different than your traditional green bean casserole. Ok it’s a lot different, but it tastes so good. Red bell peppers add a pop of color and flavor to this dish while bread crumbs give you a crispy top. None of that store bought crispy onion stuff. The savory cheese sauce that keeps this casserole together is super creamy and flavorful. Your family and friends will want seconds.
Green Bean Casserole wasn’t a dish that I ate growing up so it’s no surprise I am not mad about not making it the ‘traditional’ way. I actually never had any until I was an adult and made it myself. I understand why people love it so much and it’s often the casserole of choice at holiday dinner tables. It’s just plain good though, no holiday needed. This casserole has a few steps, but trust me that it is worth it.
How to make ‘THIS’ Green Bean Casserole
This recipe starts with red belle peppers, onions and garlic. Sure, you can use green peppers. I like the flavor of the red in this dish.
Once the mixture is soft, you can melt in your better and then add flour.
Cook the flour in the mixture until you have little to no moisture left.
Next add your veggie stock and milk and stir while bringing it to a simmer.
Add your seasonings and cheese and stir until cheese is melted and seasonings are evenly distributed.
This sauce would probably be good on just about anything at this point.
Next, I add the green beans that have been thrown into a pot of boiling water for about 5 minutes and then strained. I don’t have time for ice baths, but if that’s your thing go for it. It does help keep your green beans nice and bright, but I also find that so does not overcooking them. Green Bean casserole is now your thing. Do what you wanna do! 😉
Next, mix in the green beans and then pour into a baking dish.
Top with homemade breadcrumbs. You can simply toast a few slices of lightly buttered bread in the oven slowly until crust throughout, cool and then pulse in your food processor or crush in a zip lock back with your rolling pin. If you do plan on using store bought breadcrumbs, just check the ingredients for anything you don’t recognize or can’t pronounce.
Bake for about 25-30 minutes or until the top is golden brown and your cheese sauce is bubbly.
Green Bean Casserole
Non traditional, but delicious green bean casserole!
- 2 pounds fresh green beans ends cut off and halved if you want your pieces smaller.
- 3 cloves garlic minced
- 1 red bell pepper chopped
- 1/2 of an onion chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup milk
- 1 cup half and half
- 1/2 cup veggie stock
- salt and pepper to taste
- cayenne pepper optional
- 1 cup white cheddar
- 1 cup breadcrumbs
Preheat your oven to 350
Blanch the green beans by dropping them into boiling water and cook for 4 to 5 minutes. Remove them from the boiling water and place them in a vegetable strainer and allow to cool while you prepare your sauce.
Saute your peppers and onions in a tablespoon of coconut oil until soft. Add your garlic and cooking for about 1 minutes.
Melt in your butter and then stir in your flour. Cooking for about a minute, continuing to stir.
Pour in your stock, milk and half and half and stir until everything is combined and there are no clumps. Bring to a simmer. Add your seasonings and cheese and stir until cheese is melted.
Add in your blanched green beans and combine. Add everything to a baking dish.
Top with breadcrumbs and bake for 25-30 minutes or until top is golden and sauce is bubbly. Enjoy!
You can use all milk, half milk half stock or half milk and half of the half and half. You can even use all stock or mostly stock with a splash of milk.