Spicy Green Bean Casserole

By rossboys

BHG December 2015

Ingredients

• 5 Tbsp unsalted butter
• 1 Tbsp vegetable oil
• 1 c panko bread crumbs
• 2 Tbsp slivered almonds
• 12 oz cremini and/or shitake mushrooms, sliced 1/4" thick
• 1 med onion, thinly sliced
• 4 cloves garlic, minced
• 1 tsp minced serrano or jalapeno pepper
• 2 Tbsp all-purpose flour
• 1 tsp chipotle chili powder
• 1/2 tsp white pepper
• 1/4 tsp ground nutmeg
• 1 bay leaf
• 1 c chicken stock or broth
• 1 c half-and-half
• 1 lb haricots verts (French string beans), rinsed, trimmed and halved

Details

Servings 5
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

1. Preheat oven to 475 deg. In a saucepan melt 2 Tbsp of the butter and the oil; stir in panko and almonds. Cook and stir over med-low heat 3 to 4 min or until golden brown. Transfer to a paper towel-lined tray. Set aside.

2. In a heavy 10" skillet melt remaining butter over med heat. Add mushrooms, onion, garlic, serrano, and 1 tsp salt. Cook 3 to 6 min or until mushrooms release moisture and onions are tender, stirring occasionally. Add flour, chiopotle, white pepper, nutmeg, and bay leaf. Cook and stir 2 min more. Add stock and half-and-half. Bring to a simmer. Reduce heat. Simmer, uncovered, 7 to 10 min or until thickened, stirring occasionally. Remove from heat. Remove bay leaf.

3. Meanwhile, in a large pot bring 1 gallon water and 1 Tbsp salt to boiling. Add beans, cook 4 to 6 min. Drain; submerge in a large bowl of ice water. Drain again. Stir beans into mushroom mixture. Transfer to a 2 qt baking dish. Bake, uncovered, 12 to 15 min or until bubbly. Remove. Sprinkle with panko mixture.