Green Bean Casserole Recipe from Savory Spice

Our smoky Long's Peak Pork Chop Spice adds a unique barbecue inspired twist to the traditional green bean casserole holiday side. Did you know we sell toasted sliced onions too? So no need to buy the canned stuff.


YIELD
8 servings

INGREDIENTS
  • 2 lbs. green beans, trimmed & halved
  • 4 slices bacon, diced (optional)
  • 2 tsp. olive oil
  • 1 large shallot, thinly sliced
  • 1 tsp. Minced Garlic
  • 5 Tbsp. butter, divided
  • 4 Tbsp. flour
  • 4 cups whole milk
  • 1 cup (about 4 oz.) grated Gruyère cheese
  • 1 cup diced roasted red pepper (2 to 3 peppers)
  • 4 tsp. Long’s Peak Pork Chop Spice, divided
  • 1/2 cup Panko bread crumbs
  • 1/2 cup Sliced Toasted Onion
  • 1 Tbsp. grated Parmesan cheese

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NOTES

For a more traditional version of this twist on a green bean casserole, substitute roasted red pepper with chopped white or cremini mushrooms and try Herbs in Duxelles Seasoning instead of the smoky Long’s Peak Pork Chop Spice. You could also use broccoli or Brussels sprouts in place of the green beans.

 



DIRECTIONS

Drop beans into boiling water and simmer for 3 to 4 min. Remove from heat, drain and drop into bowl of iced water for 2 min. to stop cooking. Drain and set aside. Saute bacon in wide, deep skillet until just starting to brown. Add oil, shallots and garlic, and cook over medium heat for 3 to 5 min. until shallots are golden and bacon is almost crisp. Transfer to small bowl and set aside. In same skillet, melt 4 Tbsp. butter over medium heat, whisk in flour and cook for 2 min., stirring constantly and scraping up any bacon and onion bits. Slowly whisk in milk 1 cup at a time and cook, whisking constantly, until mixture thickens enough to coat the back of a spoon. Stir in cheese, red pepper and 3 tsp. Long’s Peak, and transfer mixture to casserole dish. Melt remaining 1 Tbsp. butter in small bowl and add remaining 1 tsp. Long’s Peak, bread crumbs and toasted onion. Sprinkle bread crumb mixture on top of casserole and bake at 350 for 30 to 40 min. until browned and bubbly. Serve hot.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Nut-Free



ITEMS IN THIS RECIPE

25
2 Cup Bag  
Net 6.00oz
$11.15

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