Green bean casserole is undeniably a holiday staple, gracing tables during Thanksgiving, Christmas, Easter, and even summer celebrations. For those seeking a comforting, crowd-pleasing side dish, look no further than the Pioneer Woman’s Green Bean Casserole. This homemade version, adapted by food blogger Alanna Kellogg of A Veggie Venture, offers a delightful twist on the classic, notably omitting mushrooms but generously incorporating crispy bacon (or savory ham) and a luscious cheesy sauce. It’s a from-scratch recipe that promises to become a new holiday tradition, especially for those who aren’t fans of mushrooms.
Pioneer Woman Green Bean Casserole: A Homemade Holiday Dish with Bacon and Cheese
This Pioneer Woman’s recipe distinguishes itself with its rich, cheesy sauce reminiscent of mac and cheese, perfectly complementing the fresh green beans and salty bacon. While some may miss the earthy umami of mushrooms found in traditional green bean casseroles, the crispy bacon and cheesy sauce provide a satisfying depth of flavor and texture. For those open to experimentation, Alanna even suggests envisioning this casserole with broccoli instead of green beans, highlighting its versatility.
Pioneer Woman’s Green Bean Casserole Recipe: From Scratch Goodness
This recipe, adapted from Ree Drummond’s cookbook, “The Pioneer Woman Cooks: Food from My Frontier,” emphasizes fresh ingredients and homemade flavors. It’s a labor of love, taking approximately 70 minutes of hands-on time and 2 hours to reach the table, but the result is a casserole that serves 16 and is well worth the effort, especially for special occasions.
Ingredients
For the Green Beans:
- 16 cups water
- 2 tablespoons table salt
- 2 – 3 pounds fresh green beans, stem ends snapped off, broken into bite-size lengths
- Large bowl of ice water
For the Bacon or Ham & Onion:
- 4 slices bacon (Pioneer Woman’s choice) or 6 ounces ham (Alanna’s choice), cut into small pieces
- 1/2 large onion, chopped
- 3 garlic cloves, minced
For the Cheesy Sauce:
- 4 tablespoons butter
- 4 tablespoons flour
- 2 3/4 cup whole milk
- 1/4 cup heavy cream
- 1-1/2 teaspoons kosher salt
- Freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 4 ounces cheese (sharp Cheddar, Monterey Jack, Pepper Jack, or Cotija recommended)
- 4 ounces pimento, drained and chopped
For Baking:
- 1/2 cup (or more) panko bread crumbs
Instructions
Prep:
- Preheat oven to 350F (175C).
Green Beans:
- Bring water and salt to a boil in a large pot.
- Add green beans, cover, and cook for 6 minutes, or until crisp-tender.
- Drain beans in a colander and immediately immerse them in the ice water to stop the cooking process.
- Let beans drain again, then spread them in a single layer on several layers of paper towels. Pat thoroughly dry with more paper towels – this is crucial for a non-soggy casserole.
Bacon or Ham & Onion:
- In a large skillet, cook bacon until crispy or ham until lightly browned.
- Add chopped onion and minced garlic to the skillet as soon as they are ready.
- Cook until onions are golden and ham is slightly crispy. If the skillet becomes dry, add a splash of water to prevent sticking.
- Transfer the bacon/ham and onion mixture to a bowl and set aside.
Cheesy Sauce:
- Using the same skillet, melt butter over medium heat.
- Sprinkle flour over the melted butter and whisk to create a smooth roux.
- Gradually add milk, one tablespoon at a time, whisking continuously after each addition to ensure a lump-free sauce. This step requires patience but is key to a smooth, creamy sauce.
- Stir in kosher salt, black pepper, and cayenne pepper.
- Add cheese and pimento to the sauce. Stir until the cheese is completely melted and the sauce is smooth.
Combine and Bake:
- Gently stir the cooked green beans and the bacon/ham and onion mixture into the cheesy sauce, ensuring the beans are evenly coated.
- Spread the mixture into a 2-quart casserole dish.
- Sprinkle panko bread crumbs evenly over the top of the casserole.
To Bake Right Away:
- Bake in the preheated oven for 30 – 45 minutes, or until the casserole is bubbly and the panko topping is golden brown.
- If the panko is not sufficiently browned, broil for 2 – 3 minutes, watching carefully to prevent burning.
To Bake Later:
- Cover the unbaked casserole dish tightly and refrigerate.
- Before baking, bring the casserole to room temperature.
- Preheat oven to 350F (175C).
- Bake for 20 minutes (for a shallow dish) to 45 minutes (for a deeper dish), or until heated through and bubbly.
To Hold:
- Cover the baked casserole with foil to keep it warm.
- It can be held at 200F (95C) for up to an hour without compromising quality.
Alanna’s Tips and Kitchen Notes for Perfect Green Bean Casserole
Alanna Kellogg, the recipe adapter, provides valuable tips to ensure your Pioneer Woman Green Bean Casserole is a success:
Cooking the Beans: Salting the water generously is crucial for flavorful beans. The ratio of 16 cups of water to 2 tablespoons of salt, inspired by the “World’s Best Green Bean Casserole” recipe, is highly recommended. Ensure the water is boiling rapidly before adding the beans.
Snapping Beans: The green beans can be prepped ahead of time. A helpful technique is to align several beans at the stem ends and snap them all at once for efficiency.
Ham vs. Bacon: While Pioneer Woman’s original recipe calls for bacon, Alanna suggests ham as a slightly more substantial option for a heartier casserole. Both options work wonderfully, offering a salty, savory element to the dish.
Sauce Consistency: This recipe yields a generous amount of cheesy sauce. Some may find it to be more saucy than needed for 2 pounds of beans. For a better bean-to-sauce ratio, consider using 3 pounds of green beans, especially if you prefer a less saucy casserole. This might also be because the absence of mushrooms, which typically absorb some sauce, makes the casserole more liquid.
Cheese Choice: Feel free to experiment with different melting cheeses. Pioneer Woman recommends sharp Cheddar but also suggests Monterey Jack or Pepper Jack for a milder flavor profile. Alanna used Cotija, a firm Mexican cheese, successfully. Any good melting cheese will work well.
Why This Green Bean Casserole is a Must-Try
The Pioneer Woman Green Bean Casserole offers a comforting and flavorful alternative to the traditional mushroom soup-based version. It’s perfect for holiday gatherings and potlucks, especially for those who prefer to avoid mushrooms. The homemade cheesy sauce, combined with the crisp-tender green beans and savory bacon or ham, creates a satisfying and crowd-pleasing side dish that will be a welcome addition to any festive table. Get ready to impress your family and friends with this delightful, from-scratch green bean casserole!
Alanna Kellogg
A Veggie Venture is home of “veggie evangelist” Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.
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