At our house, green bean casserole was always one of the staples of the Thanksgiving dinner table. It was always good, but nothing particularly special. This recipe takes it up a notch, adding more flavor, and removing many of the canned ingredients we had come to use for so many years. This heat of this recipe can easily be changed by adjusting or removing the red pepper flakes.
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Spicy Green Bean Caserole
A tasty, easy, from scratch recipe to add some heat and variety to your holiday table.
1lbgreen beansfresh or frozen (see note if using fresh)
3slicesbaconchopped
½yellow onionthinly sliced
½cupmushroomssliced
2clovesgarlicminced
¼cupbutter
2Tbspflour
1¼cupheavy cream
6ozpepperjack cheeseshredded, sliced, or cubed (must be in a form easy for melting) Can be replaced with mozzarella cheese and ½ tsp red pepper flakes if necessary.
½TbspWorcestershire sauce
½cupbread crumbs
½cupfrench fried onionsor more, to preference
Instructions
Preheat oven to 350°
In a saucepan or cast iron skillet, cook bacon until done (but not overly crispy). Remove the bacon and set aside.
In the same pan, cook the onions until soft and lightly browned. Set aside with the bacon. Repeat with the mushrooms and set aside.
Melt the butter, whisk in flour and cook for a few minutes, allow it to thicken and very lightly brown. Stir in cream.
Stir in cheese, Worcestershire sauce, and red pepper flakes. Stir continuously until cheese has melted and the mixture is smooth. Stir in bacon, onion, and mushrooms.
In a greased 9×9 baking pan add your green beans. Pour cream mixture over the green beans.
Top evenly with bread crumbs and fried onions.
Bake for 40 minutes, or until mixture is heated through and bubbly.
Notes
If using fresh green beans you will want to blanch them prior to baking.
