Recipes and Cooking Spicy Green Bean Casserole 3.8 (11) Add your rating & review This classic green bean casserole gets a jolt of spice from chili powder and fresh serrano chiles. By Recipe by Angelo Sosa Published on September 14, 2015 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Hands On Time: 45 mins Total Time: 1 hrs Servings: 10 Yield: 5 1/2 cups Jump to Nutrition Facts Ingredients 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 Directions 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 157 Calories 11g Fat 12g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.