Spicy Green Bean Casserole is a gourmet version of the classic dish with a bit of Southwestern flair – super rich and flavorful with just a bit of that green chile heat, a guaranteed hit
This Spicy Green Bean Casserole is guaranteed to be a hit for that Oscar party, family get together, or just as a special vegetable dish at any meal. It’s a rich, gourmet version of the classic green bean casserole. The fried onions and green chiles add flavor and just a bit of heat. No, it’s not low calorie, but it is worth it.
Some people like their green bean casseroles heavy on the mushroom sauce and shredded cheese. Personally, I like it light on both – I want the flavor of the green beans to stand out. If you want plenty of mushroom sauce, just reduce the amount of beans by 1/2 cup. And you can always add more shredded cheese on top if you wish.
This particular version of green bean casserole is one that I consider to be really gourmet – really robust in flavor thanks to the chiles and fried onions. It’s a great recipe to pull out when you want to serve a vegetable dish that is really special. Hope you enjoy it!
- 2 tbsp butter
- ½ cup diced onions
- ½ cup sliced fresh mushrooms
- 3 cups sliced fresh green beans
- 2 tsp chicken bouillon dissolved in 2 cups hot water
- 1 10.5 oz can cream of mushroom soup
- 1 cup French fried onions
- ½ tsp cumin
- ¼ tsp garlic powder
- ¾ cup diced mild green chiles
- ½ cup grated Cheddar or Jack cheese
- Preheat oven to 350 degrees.
- Boil the green beans in the 2 cups chicken bouillon, covered, for 10 minutes and drain.
- Meanwhile, melt the butter in a large skillet. Add the green beans, mushroom soup, ¾ cup fried onions, cumin, garlic powder, and green chiles.
- Pour into a greased 1½ quart baking dish. Bake for 20 minutes, then top the casserole with the shredded cheese and remaining ¼ cup fried onions and bake 10 minutes longer or until cheese is melted.
- Serve & enjoy!
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