Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Green Bean Casserole

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

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more