"[Here's] a from-scratch green bean casserole that’s a cinch to make and a
nice departure from the cream-of-mushroom standby we all know and love.
The wonderful thing about it, besides the fact that it contains bacon, is that
it begins with a plain white sauce, which can be adapted in any number of
ways. Use a combination of different cheeses, add a little mustard, some mushrooms–whatever floats your boat. And while I opted for a topping of
panko breadcrumbs, you can substitute the yummy French fried onions
(or crushed potato chips; you heard me) if that’s more to your liking.
Have fun with it! The green bean casserole world is your oyster. Just don’t
add oysters. You’ll need them for the dressing. But that’s another story
for another time."

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 8

2 pounds fresh green beans, ends cut off
4 slices bacon, cut into 1/4-inch pieces
3 cloves garlic, minced
1/2 whole large onion, chopped
4 tablespoons butter
4 tablespoons all-purpose flour
2 1/2 cups whole milk
1/2 cup Half-and-half
1-1.2 teaspoon Salt, more to taste
Freshly ground black pepper, to taste
1/2 teaspoon cayenne pepper
1 cup grated sharp cheddar cheese
One 4-ounce jar sliced pimientos, drained
Extra milk for thinning if necessary
1 cup panko bread crumbs

Serve it up.
Faint.
Wake up.
Smile.
Thanksgiving is near!
Enjoy this, my friends. It’s really, really yummy.