T minus 1 day ’till turkey day. Are you ready to eat yourself silly? Let the calories begin! But I’ve got some bad news for you. It’s only one day before Thanksgiving and if you’re making green bean casserole tomorrow and you just so happen to like jalapenos and goat cheese, I’ve got a recipe you might just like more than the one you have planned. If so, don’t worry– I’ll get back to you in a bit.
I don’t know what struck me while thumbing through the 2014 November Food Network magazine, that made me think that green bean casserole would be killer with a goat cheese sauce and french fried onions and jalapenos on top, but it hit me like lightening. Let me tell you, this casserole is so damn good. Like, “Help me, please! I need to stop eating this, we need to take a photo of it” good. The tang and creaminess of the goat cheese goes perfectly with the green beans and mushrooms.
Then there’s the jalapenos. Whew. The spice and fresh green pepper flavor elevates this dish like nobody’s business. On that note, make sure you pick a spicy jalapeno. We tested this recipe with some weak sauce chiles from the store and some crazy fireballs from our garden and the spiciness really makes this dish special. Frying the jalapenos and simmering them in the goat cheese sauce tones down their heat, so that extra spice makes all the difference.
I am so excited to serve this dish tomorrow. I designed the recipe for sharing (can you say 12 servings?) But eating doesn’t have to be the only thing you share with this casserole. Making green bean casserole from scratch is quite an endeavor, so I would suggest enlisting help.
When I was a kid, my mom would always have me help trim the green beans. Since the ends snap off, there is no need for a knife, so I’d say anyone 4 and up could handle this task. Someone cooking-inclined could tackle the sauce or fried onions and jalapenos for you. In fact, you don’t have to do anything. Haha. Bam! Easiest recipe, ever. But for realz, many hands make light work, as they say, so don’t be afraid to ask for help. I’m sure you’ll be surrounded by loving people eager to lend a helping hand on this special holiday.
Back to those of you who would like to try this recipe, but are already making green bean casserole. If you’re making the kind that uses the cream of mushroom soup and the canned french fried onions, simply whisk some goat cheese into the condensed soup and sprinkle in some diced jalapenos. You could also add french fried jalapenos to the top by halving the egg, milk, and flour in the “French Fried Onions and Jalapenos” portion of the recipe and just fry up some jalapeno strips. If you’re making green bean casserole from scratch, chances are all you’ll have to do is add goat cheese and jalapenos, too. Adding any of these things to your recipe will make it more flavorful, so feel free to try what feels best.
A very happy Thanksgiving to you and your loved ones. Don’t forget to eat your veggies! On Friday, we’ll have some tasty gift ideas for you to flip through while you’re waiting in line for Black Friday deals. 😉 See you soon!
Spicy Green Bean Casserole with Goat Cheese Recipe
Author: Danielle
Prep time: 45 mins
Cook time: 30 mins
Total time: 1 hour 15 mins
Serves: 8-12 servings
This Spicy Green Bean Casserole with Goat Cheese is a green bean casserole like you’ve never seen it before. It has a creamy goat cheese sauce and french fried jalapenos on top.
Ingredients
- For the Casserole:
- 1 ½ pounds fresh green beans, trimmed
- 6 tablespoons unsalted butter
- ½ onion, diced
- 1 jalapeno, diced
- 8 ounces button or cremini mushrooms, chopped
- 6 tablespoons all-purpose flour
- 5 cups chicken stock
- 6 ounces goat cheese, crumbled
- salt and pepper to taste
- For the French Fried Onions and Jalapenos:
- vegetable oil for frying
- 2 eggs, beaten
- 1 cup milk
- 2 cups all-purpose flour
- 1 large onion, sliced
- 2 jalapenos, seeded and cut into long strips
- salt to taste
Instructions
- Place a large stock pot of water over high heat and bring to a boil. Prepare a large bowl of ice water to quickly cool the green beans after they have been cooked. Add 1 tablespoon of salt to the boiling water followed by the green beans and cook until they become bright green in color, about 2 minutes. They will still be crisp in the middle.
- Drain the hot water from the green beans and cool in the ice water for about 5 minutes. Drain thoroughly. The green beans don’t have to be dry, but you don’t want any excess water pooling on the green beans. This will cause your casserole sauce to be runny. Set the green beans in a strainer aside to drain a little more while you make the goat cheese sauce.
- Place a large skillet over medium heat. Add the butter and stir until melted. Add the onion and mushroom and cook until they are slightly tender. Season with salt and pepper. Sprinkle on the flour and stir until the flour coats the mushrooms and onions. Cook for 1 minute more. Slowly stir in the chicken broth, a little at a time, stirring well after each addition to prevent lumps. Bring to a boil, then remove from the heat.
- Preheat the oven to 350ºF.
- Add the crumbled goat cheese and stir until it melts into the sauce. Generously season the sauce with salt and pepper. You want it to be a little overly salty. This will help to season the green beans a little more as they bake in the sauce. Trust me, they’ll need it.
- Add the drained green beans to the goat cheese sauce and stir to combine. Pour the green beans and their sauce into an oven safe 9×13-inch pan. Bake for 30 minutes.
- While the green beans are baking, make the french fried onions and jalapenos. If you don’t finish your frying in time, no worries. Simply set the green beans aside until you’re ready for them.
- Place a wide, deep skillet or stock pot over medium heat and fill with at least 1 ½ inches of vegetable oil. Make sure that you have at least 2 ½ inches of head room in the pan to make room for the onions and jalapenos. Preheat the oil to 350ºF.
- Place the egg, milk, and salt in a deep, wide pan like a cake pan or pie pan and whisk to combine. In another similar pan, whisk together the flour and salt. Toss the sliced onions and jalapeno strips in the flour, then in the egg wash, then in the flour again. Shake off any excess flour, then carefully place the breaded onions and jalapenos in the hot oil.
- Fry until the onions and jalapenos become golden. Transfer to a paper towel lined cookie sheet and season with salt to taste. Top the green beans and sauce with the fried onions and jalapenos. Reheat in the oven briefly, if needed or serve right away. Be prepared to reel in the compliments.