Green Bean Casserole

This isn't the traditional GB-Casserole with the canned soup and canned/frozen green beans, this is what I consider to be 100% homemade or as close to it as you can be.  I guess you could always make the fried onions yourself rather than out of a can.  But anyways this was delicious and while I was eating I heard a couple people ask who made them and comment about them.  And the best thing about them is they don't really take long to make. 

Green Bean Casserole
2 pounds Fresh Green Beans, Ends Cut Off
4 slices Bacon, Cut Into 1/4 Inch Pieces
3 cloves Garlic, Minced
½ whole Large Onion, Chopped
4 Tbsp. Butter
4 Tbsp. All-purpose Flour
2-½ cups Whole Milk
½ cups Half-and-half
1-½ tsp Salt, More To Taste
Freshly Ground Black Pepper, To Taste
⅛ tsp Cayenne Pepper
1 cup Grated Sharp Cheddar Cheese
1 jar (4 Ounce) Sliced Pimentoes, Drained
Extra Milk For Thinning If Necessary
1 cup Panko Bread Crumbs or French's Fried Onions

Boil green beans and then drain them and set to the side.  Add bacon to a skillet and cook for a few minutes and then add the garlic and onion and cook until the bacon is done but not crisp. 

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.

Add the onion mixture and the pimentos then pour over the green beans and stir gently. (you can do this is the dish you plan on baking it in or feel free to dirty another dish and do it in that.)  Sprinkle either the Panko bread crumbs or the onions over the green beans. 

Bake at 350 degrees for 30 minutes.

Adapted from Pioneer Woman.