Spicy Green Bean Casserole


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

Spicy Green Bean Casserole
Photo: Andy Lyons
Hands On Time:
45 mins
Total Time:
1 hrs
5 1/2 cups


  • 5 tablespoon unsalted butter

  • 1 tablespoon vegetable oil

  • 1 cup panko bread crumbs

  • 2 tablespoon slivered almonds

  • 12 ounce cremini and/or shiitake mushrooms, sliced

  • 1 medium onion, thinly sliced (1/2 cup)

  • 1 teaspoon minced fresh serrano or jalapeño peppers*

  • 4 cloves garlic, minced

  • 1 teaspoon plus 1 tablespoon kosher salt

  • 2 tablespoon all-purpose flour

  • 1 teaspoon ground chipotle chile pepper

  • ½ teaspoon ground white pepper

  • ¼ teaspoon ground nutmeg

  • 1 bay leaf

  • 1 cup chicken stock or broth

  • 1 cup half-and-half or light cream

  • 1 pound fresh haricot verts (French string beans), rinsed, trimmed, and halved


  1. Preheat oven to 475°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.


Because hot chile peppers, such as serranos and jalapeños, 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.

Nutrition Facts (per serving)

157 Calories
11g Fat
12g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 157
% Daily Value *
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 24mg 8%
Sodium 343.7mg 15%
Total Carbohydrate 12g 4%
Total Sugars 4g
Protein 4g
Vitamin C 7.2mg 36%
Calcium 58.8mg 5%
Iron 0.9mg 5%
Potassium 314mg 7%
Folate, total 29.7mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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