Ingredients
Vegetables
- 2 and 1/2 pounds fresh green beans, ends trimmed
- 1 large yellow onion, diced
- 2 cloves garlic, finely minced
Meat
- 1 pound bacon, fried and chopped
Dairy
- 4 and 1/2 Tablespoons unsalted butter
- 2 cups whole milk
- 1/3 cup heavy cream
- 8 ounces sharp cheddar cheese, grated
- 2 ounces Monterey Jack cheese, grated
- 1/3 cup parmesan, finely grated
Pantry
- 1/4 cup all-purpose flour
- 1 cup chicken bone broth
- 3 teaspoons brown sugar
- 1 and 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon cayenne pepper
- 2 cups French fried onions
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish and set it aside for later use.
- Trim Green Beans: Remove the rough ends of the green beans and cut them in half if you prefer smaller pieces. Set them aside.
- Blanch Green Beans: Bring a large pot of lightly salted water to a rolling boil. Drop the green beans into the boiling water and allow them to par-cook for 4 minutes until just tender-crisp.
- Ice Bath and Dry: Using a slotted spoon, transfer the green beans immediately into an ice bath to stop cooking and preserve their bright green color. Drain and pat dry thoroughly, then place in the prepared baking dish.
- Cook Bacon: In a large skillet over medium heat, cook the bacon until crispy, about 4 to 5 minutes per side. Remove it, drain on paper towels to remove excess grease, then chop into small bits. Set aside.
- Sauté Onion and Garlic: Drain excess bacon grease from the skillet and return to medium heat. Add butter and melt. Add diced onion and cook, stirring frequently, for 4 to 5 minutes until softened and nearly translucent. Add minced garlic and cook for an additional minute, stirring constantly.
- Make Roux and Add Liquids: Sprinkle the flour over the onions and garlic. Stir constantly and cook for 1 minute to eliminate the raw flour taste. Slowly pour in the whole milk followed by the chicken bone broth, stirring constantly to create a smooth sauce.
- Thicken Sauce and Season: Continue cooking and stirring for about 2 minutes until the sauce thickens. Stir in brown sugar, salt, black pepper, and cayenne pepper to season the sauce evenly.
- Add Cream and Cheese: Remove the skillet from heat. Immediately stir in the heavy cream, then fold in the grated cheddar, Monterey Jack, and parmesan cheeses until fully melted and incorporated. Mix in half of the chopped bacon and half of the French fried onions.
- Assemble and Bake: Pour the cheesy sauce over the green beans in the baking dish, stirring gently to combine. Bake uncovered for 25 minutes.
- Top and Finish Baking: Remove the casserole from the oven, sprinkle the remaining bacon and French fried onions on top, then bake for an additional 5 minutes until the topping is golden and crispy. Serve warm and enjoy!
Notes
- Blanching the green beans before baking ensures they retain their vibrant color and crisp texture.
- Using chicken bone broth adds a richer flavor, but chicken broth or stock can be substituted.
- Feel free to adjust the cayenne pepper for milder or spicier heat according to preference.
- For a lower-fat version, substitute whole milk with 2% and reduce or omit the heavy cream, though results will be less creamy.
- French fried onions add a delicious crunch; if unavailable, crispy fried shallots or homemade crispy onions can be used instead.
- Make sure to thoroughly dry the green beans after the ice bath to prevent the casserole from becoming watery.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
