Green Bean Casserole

Ingredients:

• 2 pounds fresh green beans, ends cut off
• 4 slices bacon, cut into ¼ inch pieces
• 3 cloves garlic, minced
• ½ whole large onion, chopped
• 4 tablespoons butter
• 4 tablespoons flour
• 2 ½ cups whole milk
• ½ cup half-and-half
• 1 ½ teaspoon salt, more to taste
• freshly ground pepper, to taste
• 1/8 teaspoon cayenne pepper
• 1 cup grated sharp cheddar cheese
• 1 (4 oz) jar sliced pimentos, drained
• extra milk for thinning if necessary
• 1 cup Panko bread crumbs

Directions:

1. Cut green beans in half if you like pieces to be smaller.
2. Blanch green beans; drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they are cooled and set aside.
3. Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden. Remove from heat and set aside.
4. In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix into butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
5. Add pimentos to pan, and then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with Panko crumbs.
6. Bake at 350 degrees for 30 minutes or until sauce is bubbly and Panko crumbs are golden.