Jump to recipe
Yields:
8 - 10 serving(s)
Prep Time:
40 mins
Total Time:
1 hr
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Ingredients
- 1 1/2 tsp.
kosher salt, plus more for the water
- 2 lb.
green beans, ends trimmed, halved crosswise
- Tbsp.
plus 1 teaspoon olive oil
- 4
strips bacon, chopped
- 3
garlic cloves, chopped
- 2
stalks celery, chopped
- 1
small onion, chopped
- 1
small red bell pepper, chopped
- 1 Tbsp.
plus 1 teaspoon Cajun seasoning
- 4 Tbsp.
salted butter
- 1/4 cup
all-purpose flour
- 2 1/2 cups
whole milk
- 1/2 cup
half-and-half
- 2 tsp.
hot sauce
- 2
2.8-oz. cans crispy fried onions (about 3 cups)
Directions
- Step 1Preheat the oven to 375°. Bring a large pot of salted water to a boil over high heat. Add the green beans and cook until bright green and crisp-tender, 3 to 4 minutes. Drain and run under cold water. Pat dry.
- Step 2Heat 1 tablespoon olive oil in a large skillet over medium heat. Scatter in the bacon and cook, stirring, until just crisp, 3 to 4 minutes. Add the garlic, celery, onion and bell pepper; cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in 1 tablespoon Cajun seasoning. Remove from the heat.
- Step 3Melt the butter in a large Dutch oven over medium-low heat. Sprinkle in the flour and stir to make a paste. Cook for 2 minutes, then whisk in the milk and half-and-half. Adjust the heat so the sauce is simmering gently and cook until thick and smooth, about 2 minutes. Whisk in the hot sauce and 1 1/2 teaspoons salt.
- Step 4Add the bacon-vegetable mixture and the green beans to the dutch oven; mix well to coat the green beans. Transfer to a 9-by-13-inch baking dish. Toss the fried onions with the remaining 1 teaspoon olive oil in a medium bowl. Sprinkle with the remaining 1 teaspoon Cajun seasoning and toss again. Scatter over the top of the casserole. Bake until the sauce is bubbly and the topping is browned, about 15 minutes.
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