Alfredo Garcia

Jalapeño Green Bean Casserole

In a large pan/skillet on medium heat, add the cut up bacon, cook stirring frequently until crispy, 7-10 minutes. Remove bacon from the pan and set aside. Remove most of the bacon fat, leave about 2 tablespoons worth, and save for another use.

Add the cut up mushrooms to the pan with the remaining bacon fat and cook for about 5-7 minutes. Season with salt and pepper and continue cooking until they’ve release their liquid and most of it has evaporated, about 10 minutes total.

Add the butter, thyme, shallots and garlic, stir and cook for 3-5 minutes.

Stir in the flour and mix to fully combine, cook for 2 minutes.

Add the heavy cream and once thickened stir in half of the cheeses and half of the cooked bacon, mix until combined and let sit on a low simmer while you cook the green beans.

Set your oven to broil or to the highest temperature it will go if you don’t have the broil setting.

On a large baking sheet, add the green beans, olive oil, salt and pepper and toss the green beans to make sure everything is combined. Cook the green beans until they’re starting to get charred in places, 4-6 minutes using the broil setting, 7-10 minutes if on highest temperature.

Once the green beans are cooked, add them to a large bowl along with the creamy mushroom mixture. Mix everything until fully combined.

Add the green bean and mushroom mixture to a baking dish. Top with the crumbled bacon, remaining cheese and the crispy jalapeño pieces. Bake at 350 degrees for 10-15 minutes or just until the top is golden brown and bubbly.

Let cool down for 5-10 minutes before serving.