Green Bean Casserole

Vegetables

Ingredients

1 quart Chicken Broth

4 cans Green Beans, drained (14.5 oz cans)

1/4 cup Bacon, very small dice

1/2 cup Yellow Onion, small dice

1/4 cup Red Bell Pepper, small dice

1/4 cup Green Bell Pepper, small dice

2 tsp Garlic, minced

1 tsp Creole Seasoning

1 tsp Black Pepper

1 cup Sour Cream

1/2 cup Sharp Cheddar, shredded

1 cup Panko bread crumbs

1/3 cup Parmesan Cheese, grated

1/4 cup Parsley, freshly chopped

2 Tbl Melted Butter

Instructions

Preheat oven to 350.

In a large saucepot, bring chicken broth to a boil. Place green beans in the broth and gently simmer 10 minutes. Drain the green beans.

Heat a medium sized sauté pan over medium- high heat. Place the bacon in the pan and cook it until it become brown and crispy. Stir often to prevent burning. Add the onion and peppers and sauté for three minutes. Add garlic, Creole seasoning, black pepper and cook for an additional three minutes.

Combine green beans, sautéed bacon and vegetable mixture, sour cream, and cheddar in a large stainless steel bowl. Place in a 2 quart baking dish. Cover the dish with foil and bake for 20 minutes.

Combine the bread crumbs, parmesan cheese, parsley and melted butter. Remove the foil and top with the bread crumb mixture. Bake for 10-15 more minutes, until the topping is light brown in color. Let casserole sit for 10 minutes before serving.

Yield: 8 servings

Recent Recipes

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

RobertStJohn.com