Green bean casserole never sounded appetizing to me and I’m sure I’m not alone in that. But! After seeing someone make it on the Food Network, I wanted to give a shot. No regrets because this is a super easy, delicious dish and Alan and I ate a whole 9 x 12″ pan of it in one night.
- 18 oz. Green Beans
- 2 Yukon Gold Potatoes (Scalloped)
- 10.5 oz. Cream of Mushroom
- 10.5 oz. Cream of Celery
- 22 oz. Half & Half
- Fried onion strings
- Bacon bits
- 4 Tbsp. Butter
- 5 cloves of garlic (minced)
- Spices (salt, pepper, cayenne, italian seasoning or other dried herbs)
- Start by melting butter over medium-low heat. Throw in minced garlic. Stir in flour until you’ve got a texture just short of a paste and a nice pale yellow color.
- Pour in cream of mushroom, cream of celery, half & half. Add potatoes.
- Season to taste. Let simmer until bubbling.
- Add green beans then allow it to start bubbling again.
- Preheat over to 350. Butter your pan and pour potato/green bean mixture into pan. I like to pour it in layers and sprinkle a little cheese between each one.
- Cover with foil. Bake for 30 minutes.
- Increase temperature to 400, remove foil cover, bake for another 10 minutes.
- Sprinkle on cheese, fried onion strings, bacon bits and panko.
- Bake for another 10-15 minutes.
- Eat until fat and happy!