Pioneer Woman Green Bean Casserole Recipe

Pioneer Woman Green Bean Casserole, yep, the real kind — not that gloopy canned mess. This one’s got sharp cheese, crispy edges, bacon (obviously), and a buttery crunch that’s like… too good. Honestly? It’s cozy, salty, creamy, slightly smoky, and you can pull it off without being a pro. Great for holidays or like… Tuesdays when you need a hug in casserole form.

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Ingredients Needed:

• 2 lb. fresh green beans – snappy, real ones. Not from a tin.
• 4 slices bacon – cut into tiny bits. They don’t need to be perfect.
• ½ large onion – chopped, adds a sweet edge.
• 3 cloves garlic – minced. Or smash ‘em, I’m not judging.
• 4 Tbsp. butter – for that creamy base.
• 4 Tbsp. flour – to thicken stuff up.
• 2½ cups whole milk – don’t use skim, just… don’t.
• ½ cup half-and-half – makes it creamier, richer, yeah.
• 1½ tsp. salt – you’ll probably taste and adjust later.
• Black pepper to taste – fresh cracked hits better.
• ⅛ tsp. cayenne – just a whisper of heat.
• 1 cup sharp cheddar cheese – shredded, strong flavoured.
• Chicken broth (optional) – if sauce feels too thick.
• 1 (4 oz.) jar pimientos – drained, adds colour and surprise.
• 1 cup panko breadcrumbs – crunch on top. Don’t skip it.

How To Make Pioneer Woman Green Bean Casserole:

Blanch the Beans:
Get a big pot of salted water boiling. Toss in the green beans for like 3–4 mins. Drain fast, plunge in ice water so they stop cooking. Otherwise they go mushy later and you’ll be sad. Set aside.

Bacon & Veggie Base:
Fry bacon in a pan. After a couple mins, add the onion and garlic. Don’t walk away. Cook till it smells amazing and looks golden. Remove from heat.

Make the Sauce:
In another pan, melt butter. Toss in flour and whisk like mad — lumps are the enemy. Cook it 1–2 mins so it doesn’t taste like flour. Pour in milk + half-and-half, keep whisking. It thickens pretty quick. Add salt, pepper, cayenne. Stir in cheese till melty. If it gets gloopy, a bit of broth helps.

Bring It Together:
Stir in pimientos, bacon mixture. Fold that into the green beans. Be gentle, they’re fragile. Pour all of it into a baking dish.

Bake It:
Top with panko. Bake at 350°F for 30ish mins until bubbly and golden. The smell will tell you it’s done before your timer does.

Recipe Tips:

• Want it vegetarian? Skip the bacon. Add mushrooms sautéed in butter instead.
• Don’t overcook the green beans in step one — they’ll get sad and mushy later.
• If your sauce tastes bland, it probs needs more salt or cheddar.
• Add crispy onions on top with the panko if you’re chaotic. It slaps.

How to Store & Reheat:

Room Temp: Cool no more than 1 hour. Then fridge it.
Fridge: Store in airtight container. Good for 3–4 days.
Freezer: Meh. You can freeze it, but texture gets weird. Wrap tight. Reheat in oven not microwave.

Nutrition Facts (Approx. per serving):

• Calories: ~320
• Sodium: 560mg
• Protein: 10g
• Fat: 22g
• Carbs: 18g
• Fibre: 3g
• Sugar: 4g

FAQs:

Can I use canned green beans?
Technically, yeah. But they’re mushy and kinda lifeless. Fresh is better. Frozen is fine too.

Can I prep this the day before?
Yep. Assemble everything (except the panko), cover, fridge it. Add breadcrumbs just before baking.

What if I don’t have pimientos?
Leave them out. Won’t ruin anything. Maybe throw in some chopped red bell pepper if you’ve got it.

Is this gluten-free?
Not as written. But swap flour for GF flour and use gluten-free breadcrumbs — works fine.

Can I use almond milk or oat milk?
Eh… not really. This dish is dairy’s time to shine. It might split or be sad. Just use whole milk.