Twist on Green Bean Casserole

Final Serving

I’ve always been a huge fan of green bean casserole, which may seem weird to some people.  It’s one of my favorite Thanksgiving dinner dishes and one that is easiest to re-create.   However, I decided to put a new spin on the classic recipe for this post to make green bean casserole with pancetta and panko bread crumbs.

I’ve been mildly obsessed with these Garlic and Pistachio Panko Bread Crumbs that I bought from Whole Foods Market, working them into every recipe I possibly can.   I worked them into my green bean casserole as a replacement for french fried onions and it turned out to be delicious!

Chopped Pancetta

Begin this cooking adventure by cutting slices of pancetta into small pieces.

Pancetta Cooking

Cook the pancetta pieces in a splash of extra virgin olive oil in a small skillet until they are dark and a little crispy.  Remove the pancetta from the pan and place on a paper towel.  Preheat oven to 350 degrees.

Chopped Onions

For this casserole, I made my own creamy cravy instead of using the traditional cream of mushroom soup.  This was to avoid an overwhelming amount of flavors in one dish.

Chop up 1 small red onion.  In a large saucepan, saute the onion in 2 tbsp. of vegetable oil until tender.

Gravy Cooking

To the onion, add 2 tbsp. of flour and stir continuously until completely mixed.  Slowly add 1 1/2 cups of milk to the pan while stirring. Turn the heat to low and continue to stir until the mixture thickens and you have a gravy.  Add salt and pepper to taste.

Casserole Mixed

In a large glass baking dish, combine 1 package of cut green beans, thawed (or 2 cans of cut green beans), the cooked pancetta pieces and the gravy.  Add 1/2 tsp of salt and a dash of pepper and mix together.

Panko Crumbs

In a small bowl, toss 1 cup of panko bread crumbs (I used a premade garlic and pistachio panko bread crumbs mixture from Whole Foods Market) with 1 tbsp of extra virgin olive oil.

Uncooked Casserole

Cover the green bean mixture with the bread crumbs completely and place in the oven.  Bake for about 15 minutes or until the bread crumbs are browned and the gravy is bubbling.

Cooked Casserole

Remove from oven and serve!

Final Tall

Green Bean Casserole with Pancetta and Panko Bread Crumbs
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Prep time: 
Cook time: 
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Serves: 8
 

Ingredients
  • 2 tbsp. of vegetable oil
  • 2 tbsp. all-purpose flour
  • 1½ cup of milk
  • 1 tsp of salt
  • ½ tsp black pepper
  • 1 package frozen cut green beans, thawed
  • 2 slices of pancetta
  • 1 small red onion
  • 1 tbsp extra virgin olive oil
  • 1 cup panko bread crumbs

Instructions
  1. Cut 2 slices of pancetta into small squares
  2. Cook the pancetta pieces in a splash of extra virgin olive oil in a small skillet until they are dark and a little crispy. Remove the pancetta from the pan and place on a paper towel
  3. Preheat oven to 350 degrees
  4. Chop up 1 small red onion
  5. In a large saucepan, saute the onion in 2 tbsp. of vegetable oil until tender
  6. To the onion, add 2 tbsp. of flour and stir continuously until completely mixed
  7. Slowly add 1½ cups of milk to the pan while stirring
  8. Turn the heat to low and continue to stir until the mixture thickens and you have a gravy. Add salt and pepper to taste
  9. In a large glass baking dish, combine 1 package of cut green beans, thawed (or 2 cans of cut green beans), the cooked pancetta pieces and the gravy. Add ½ tsp of salt and a dash of pepper and mix together
  10. In a small bowl, toss 1 cup of panko bread crumbs 1 tbsp of extra virgin olive oil
  11. Cover the green bean mixture with the bread crumbs completely and place in the oven. Bake for about 15 minutes or until the bread crumbs are browned and the gravy is bubbling
  12. Remove from oven and serve

 

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