Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.
Green bean casserole is a holiday classic. This recipe is a fresh take on this crowd favorite. Made from scratch using 100% FRESH ingredients, the taste cannot be beaten!
– fresh green beans – bacon – garlic – sliced white mushrooms – onion – butter – flour – milk – half and half – cayenne pepper – cardamom – sharp cheddar – panko bread crumbs – salt and pepper
Step 1 Preheat the oven to 350 degrees F. Steam in bag for a short amount of time. Cut the green beans in half if you like the pieces to be a little smaller. Set to the side.
Step 2 Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the sliced white mushrooms, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside.
Step 3 In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add salt, black pepper, cayenne, cardamom and and then add the grated cheese. Stir while the cheese melts. Turn off the heat.
Step 4 Add the bacon/onion mixture and stir to combine. Add in the green beans and stir gently to combine. Pour into a baking dish and top with panko. Bake until the sauce is bubbly and the panko is golden – approximately 30 minutes.
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