Chili Garlic Green Bean Casserole
To celebrate the iconic American dish created by the late Dorcas Reilly, Chadwick Boyd developed three newfangled versions of her classic green bean casserole (still enjoyed in more than 20 million homes every Thanksgiving!). This one brings Indian flavors into the fold with coconut milk, fresh ginger and garlic, and fresh green chili for a bit of heat. The green beans are also cut into 1-inch pieces, as they might be in South India. Add a dash of turmeric to the filling too if you’re a fan of the spice. This could be just the thing to bring to your next Friendsgiving!
For the other two versions, see this Mushroom Puff Pastry Green Bean Casserole recipe and this Old Bay Green Bean Casserole with Crab recipe. Check out Chadwick’s Pumpkin Chai Slab Pie recipe too (complete with bourbon vanilla whipped cream)!
- 1 10.5-ounce can condensed cream of mushroom soup
- 3/4 cup coconut milk
- 16-20 ounces frozen and thawed green beans, cut into 1-inch pieces
- 1 1/3 cups fried onions
- 2 cloves peeled and thinly sliced garlic
- 2 teaspoons peeled and minced fresh ginger
- 1/2 seeded and minced green chili (serrano or jalapeno)
- 1 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 teaspoon vegetable oil
1Preheat the oven to 350°F. Stir together the cream of mushroom soup, coconut milk, black pepper, green beans, 2/3 cup fried onions, garlic, ginger, green chili, 1 teaspoon of cumin, and salt in a large bowl until combined. Spoon into a 9- x 9-inch casserole dish. Bake for 25 minutes or until the casserole is hot and bubbling.
2In a small bowl, stir together the remaining fried onions, vegetable oil and remaining 1/4 teaspoon of cumin. Sprinkle on top of casserole 2 minutes before it is finished baking. Serve.
Copyright © 2018 Lovely & Delicious Enterprises, Inc / Chadwick Boyd. Photograph courtesy of Shutterstock.
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