This Pimiento Cheese Green Bean Casserole Recipe Is Just What Your Southern Thanksgiving Needs

Name: This Pimiento Cheese Green Bean Casserole Recipe Is Just What Your Southern Thanksgiving Needs
Total time: 35 min
Yield: 12 serving(s)
Ingredients: 3 lb. green beans, trimmed and cut into 2-inch lengths; 4 tbsp. butter; 3 tbsp. grated onion; 5 tbsp. all-purpose flour; 2 c. whole milk; 12 oz. sharp cheddar cheese, finely grated; 2 jars (3-oz. each) chopped or sliced pimientos, drained; 1 tbsp. hot pepper sauce (Tabasco); 2 tsp. Worcestershire sauce (optional)

Talk about comfort food.

By Heather Finn and The Good Housekeeping Test KitchenPublished: Nov 21, 2018

pimiento cheese green bean casserole recipe

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Yields:

12 serving(s)

Total Time:

35 mins

Jump to recipe

Over the years, our Test Kitchen experts have tried topping green beans with just about everything you can imagine — but this Southern comfort food-inspired pimiento cheese casserole remains one of their favorites.

It's not hard to understand why: This casserole is luxuriously creamy, bursting with flavor, and it can be made entirely on your stovetop. (Read: It won't take up any of your highly coveted oven space on Thanksgiving Day.) So take a few tips from our Test Kitchen experts' books and get cooking:

Start with the perfect cheese. Extra-sharp cheddar is key to making a delicious pimiento cheese sauce. Our favorite brands are Grafton Village ($9, amazon.com) and Cabot ($7, amazon.com).
Add ingredients slowly to keep your sauce extra silky. If you add the flour or milk to your pot too quickly, you'll end up with lumps.
Make it vegetarian. Worcestershire sauce is made with anchovies, so you should skip this ingredient if you're trying to meet dietary restrictions.

Looking for something a little more traditional? Try our classic green bean casserole recipe.

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Ingredients

3 lb.
green beans, trimmed and cut into 2-inch lengths
4 Tbsp.
butter
3 Tbsp.
grated onion
5 Tbsp.
all-purpose flour
2 cups
whole milk
12 oz.
sharp cheddar cheese, finely grated
2
jars (3-oz. each) chopped or sliced pimientos, drained
1 Tbsp.
hot pepper sauce (Tabasco)
2 tsp.
Worcestershire sauce (optional)

Directions

1. Step 1Heat large covered saucepot of salted water to boiling on high.
2. Step 2Add green beans; cook until crisp-tender, 5 to 7 minutes.
3. Step 3Drain well and transfer to baking dish.
4. Step 4In 6-quart saucepot, cook butter and onion on medium until onion becomes translucent, about 3 minutes, stirring occasionally.
5. Step 5Sprinkle flour over the onion. Cook 1 minute, stirring.
6. Step 6Slowly whisk in milk until smooth.
7. Step 7Heat to simmering on high, whisking occasionally.
8. Step 8Reduce heat to maintain simmer; cook until thickened, stirring, 1 to 2 minutes.
9. Step 9By handfuls, stir cheddar into milk mixture until smooth.
10. Step 10Stir in pimientos, hot pepper sauce, Worcestershire, ¼ teaspoon black pepper, and ½ teaspoon salt.
11. Step 11Add green beans to cheese sauce, stirring until well coated. Transfer to dish.