Pioneer Woman Green Bean Casserole

As with everything that comes from the Pioneer Woman, this was excellent.  I scaled it down for just the two of us, and I used canned green beans instead of fresh just because it was easier, and we both really liked it. 

She made it as an alternative to the green bean casserole made with cream of mushroom soup and French fried onions on top.  We loved the addition of red bell pepper and all of the typical goodness of bacon and onion and breadcrumbs.  Delightful!

Pioneer Woman Green Bean Casserole

2 cans Italian cut green beans
2 slices bacon, cut into 1/4" pieces
1/4 sweet onion, diced
1 Tbsp butter
1 Tbsp flour
1 cup milk
Salt and Pepper to taste
Pinch of Cayenne Pepper
1/4 - 1/2 cup Sharp Cheddar cheese, grated
1/2 roasted red bell pepper, diced
1/4 - 1/2 cup bread crumbs

Preheat oven to 350.  Drain and rinse canned green beans and set aside. 

Add bacon pieces to a skillet over medium heat.  Cook for two minutes, and then add onion, and cook for additional 3-5 minutes, or until bacon is done and onions are golden brown.  Remove from skillet.

Add butter to skillet and melt over medium heat.  Sprinkle flour in, and whisk immediately for 2 minutes.  Add in milk, whisking for 2-3 minutes, or until mixture is thickened.  Add salt, pepper, cayenne, and Cheddar.  Stir while cheese melts; turn off heat. 

Add bell pepper to pan, and then add bacon/onion mixture.  Stir gently to combine.  Top with bread crumbs, and bake at 350 for 30 minutes.