Green bean casserole: A T-Day favorite

For this issue, we are making a delicious green bean casserole that you will love as a side dish for Thanksgiving.

Ingredients

• 2 lbs. fresh green beans with the ends cut off

• salt

• 4 slices bacon, cut into ¼-inch pieces

• 3 cloves garlic, minced

• 1 red bell pepper, diced

• ½ whole large onion, chopped

• ½ stick butter

• 4 tablespoons all-purpose flour

• 2½ cups whole milk

• ½ cup half-and-half

• freshly ground black pepper

• ⅛ teaspoon cayenne pepper

• 1 cup grated sharp cheddar

• 1 cup panko breadcrumbs

Instructions

Preheat the oven to 350 degrees fahrenheit.

Next drop the green beans into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove the green beans from the boiling water with a spoon and immediately put into a bowl of ice cold water to stop the cooking process, drain the  green beans, and once they are cool and set them aside.

Cut up the bacon into 1/4-inch pieces and then add them to a pan that is on medium heat; then slowly cook the  bacon for 2 minutes; then add the peppers, onions, and garlic, and keep cooking until the bacon is done and the onions are golden brown (3-5 minutes). Remove them from the heat.

In another pan melt the butter on medium heat, then sprinkle the flour in pan and mix them together quickly. Cook for a minute or two, then slowly pour in the milk and half-and-half, as you continue cooking, whisk continuously, while the sauce begins to thicken ( 2 minutes). Then add 1/2 tablespoon of salt, with some black pepper and the cayenne; then add the grated cheese and stir until it melts. Then turn off the heat.

Lastly, add the bacon and onion dip and stir to combine; then add the green beans and also stir gently to combine. Pour them into a baking dish and top with panko, and bake until the panko is golden brown (30 minutes).

Enjoy!