Spicy Green Bean Casserole

This classic green bean casserole gets a jolt of spice from chili powder and fresh serrano chiles.

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  • Makes: 10 servings
  • Serving Size: 1/2 cup
  • Makes: 5 1/2 cups
  • Hands On: 45 mins
  • Total Time: 1 hr

Spicy Green Bean Casserole

Directions

  1. Preheat oven to 475 degrees F. In a small saucepan melt 2 tablespoons of the butter and the oil together; stir in panko and almonds. Cook and stir over medium-low heat 4 to 6 minutes until golden brown. Place on a paper towel-lined tray.
  2. In a heavy 10-inch skillet cook melt remaining 3 tablespoons butter over medium heat. Add mushrooms, onion, serrano, garlic, and 1 teaspoon salt. Cook for 3 to 6 minutes or until mushrooms release moisture and onions are tender, stirring occasionally. Add flour, chipotle, white pepper, nutmeg, and bay leaf; cook and stir for 2 minutes more. Add stock and cream; bring to a simmer. Simmer, uncovered, for 7 to 10 minutes or until thickened, stirring occasionally. Remove and discard bay leaf. Remove from heat.
  3. Bring 1 gallon of water to boiling with 1 tablespoon salt. Add beans; cook for 4 to 6 minutes. Drain and submerge into a large bowl of ice water. Drain again.
  4. Add beans to cream mixture and place in a 2-quart baking dish. Bake, uncovered, for 12 to 15 minutes or until bubbly. Remove from oven. Top with crumb mixture. Serve immediately.

From the Test Kitchen

*

Because hot chile peppers, such as serranos and jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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Nutrition Facts (Spicy Green Bean Casserole)

  • Per serving:
  • 157 kcal ,
  • 11 g fat
  • (6 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 24 mg chol. ,
  • 344 mg sodium ,
  • 12 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 4 g pro.
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