She tops her with Panko Bread Crumbs, but my family insists on French's Fried Onions as the only acceptable topping. I also add add a few corn flakes for extra crunch. This recipe can also be made a day ahead - just put the topping on right before baking.
2 Bags Frozen Long Green Beans
4 slices Bacon, Cut Into 1/4 Inch Pieces
2 cloves Garlic, Minced
1/2 cup onion, finely chopped
4 Tablespoons Light Butter
4 Tablespoons All-purpose Flour
2-½ cups Skim Milk
½ cups FF Half & Half
1-½ teaspoon Salt, More To Taste
Freshly Ground Black Pepper, To Taste
⅛ teaspoons Cayenne Pepper
1 cup Grated Reduced Fat Sharp White Cheddar Cheese
Extra Milk For Thinning If Necessary
1 Can French's Fried Onions
1/2 Cup Corn Flakes, crumbled or Panko
Cook Green Beans in the Microwave until no longer frozen, we like our beans to have a little crunch. Cook until desired consistency.
Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
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 bacon/onion mixture to the sauce, stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with fried onions and corn flakes.
Bake at 350 degrees for 30 minutes or until sauce is bubbly and fried onions and corn flakes are brown.
Side note- On Thanksgiving I made this with Panko on half and Fried Onions on the other half. I loved the Panko and Jeremy liked the fried onion side.