Spiced Green Bean Casserole

By Marnley Rodriguez
A traditional side dish with a twist: cornmeal dusted onions on top and a spicy mushroom pepper cream sauce will make this your go-to green bean casserole recipe!
  • Cuisine: American
  • Course: Side Dish


  • All Purpose Flour
  • Bay Leaf
  • chili powder
  • Cornmeal
  • cumin powder
  • dried hot pepper
  • like Habanero
  • For the Cornmeal Chili Dusted Onions:
  • For the Mushroom Green Pepper Sauce:
  • Green beans
  • green pepper
  • kosher salt
  • large onion
  • mushrooms
  • olive oil
  • Smoked Paprika
  • unsalted butter
  • Whole milk


  1. For the onions: Thinly slice whole onion, either with a knife or a mandolin. Toss in a mixture of the cornmeal, flour and chili powder. Fry in about 4 inches of canola oil at 325F for around 3 minutes, or until they are golden brown. Remove from oil and reserve to the side.
  2. For the sauce: Sauté mushrooms and green pepper in olive oil until tender in a sauté pan. In a separate saucepan, whisk together the butter and flour over medium heat. Pour in milk, paprika, cumin, and salt. Add dried pepper and bay leaf and simmer until it thickens, for about 10 minutes.
  3. For green beans: Steam over water for 6-8 minutes. Remove and add into pan with mushroom sauce. Place in oven-proof dish and top with onions. Bake for 10 minutes at 350F.