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Pimiento Cheese Green Bean Casserole

A Southern twist on green bean casserole is a Thanksgiving side that will make everyone swoon.

Serves 8
Ready in 45 mins
Prep time 15 mins
Cooking time 30 mins
315 calories per serving


> 2 lbs trimmed fresh green beans, cut into halves
> 6 tbsp butter, divided
> 4 green onions, finely chopped
> 1/2 cup panko bread crumbs
> 1/4 cup all-purpose flour
> 2 cups whole milk
> 8 oz sharp Cheddar, grated
> 2 (6.5 oz) jars chopped or sliced pimientos, drained
> 2 tsp Worcestershire sauce


Preheat oven to 375°F. Heat a large pot of salted water to a boil on high. Add the green beans and cook 8 min., until tender. Drain well.
In a 10-inch skillet, melt 2 tbsp butter on medium. Add the green onions. Cook 2 min., until golden, stirring often. Add the bread crumbs and cook 2–3 min., until golden, stirring often. Set aside.
In a large pot, melt remaining 4 tbsp butter on medium. Sprinkle in the flour. Cook 2 min., stirring constantly. Gradually whisk in the milk until smooth. Heat to a simmer and cook until sauce thickens.
To pot, by handfuls, stir in the Cheddar until melted. Stir in the pimientos and Worcestershire sauce. Season with salt and pepper to taste. Stir in cooked green beans. Transfer to a 3-qt baking dish. Top with the crumbs. Bake 15 min., until golden brown on top.

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