Green Bean Casserole


  • 5-6 slices bacon, diced
  • 2-3 tablespoon all-purpose flour
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup half and half 
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder 
  • 1/2 cup cheese, shredded, optional 
  • 1 pound frozen green beans
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons butter, melted

Preheat the oven to 450°F and lightly grease a 8x8 baking dish. 

To prepare the green beans, microwave for 6-7 minutes in a microwave safe dish, until tender.  

In a large skillet over medium heat, cook the diced bacon until crispy, about 12 minutes, and do not drain the grease, need at least 3-4 tablespoons. Sprinkle in the flour and stir until fully absorbed, about 3 minutes, then add the minced garlic and cook for 1 minute, until fragrant. Slowly pour in the chicken broth, half and half, black pepper, and nutmeg. Bring to a boil, then reduce the heat and simmer until thickened, about 3 minutes.

Place the green beans in the prepared baking dish and pour the bacon mixture over them, tossing to coat evenly. Bake uncovered for 25-30 minutes, remove from oven and add the topping.

In a small bowl, combine the panko breadcrumbs with the melted butter, stirring until evenly moistened, and sprinkle this mixture evenly over the top of the casserole. Bake uncovered for 5-7 minutes, or until the topping is golden and crisp.


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