Fiery poblano green bean casserole
We are tired of waiting for Thanksgiving dinner…So, we decided to try this kicked up version of the All American Classic with a Tex Mex flare using this week’s Market Basket ingredients- fresh green beans and Poblano peppers. The classic dish gets a zesty makeover using fresh beans and chilies. Get a head start by preparing the day before and refrigerate covered, but cook the day of, so onions stay crispy! Created using a recipe originally shared by Food Network.
4 poblano chilies
1 (10 1/2-ounce) can condensed cream of mushroom soup (or sub any cream of soup)
1 package of fresh sliced mushrooms
splash of sunflower or olive oil
3/4 cup milk
1/8 teaspoon black pepper
1/8 teaspoon ground chipotle pepper powder
1 pound fresh green beans, trimmed and steamed
1 1/2 cups French fried onions (for a healthier version- use fresh sliced white onions)
Preheat oven to 350 degrees. Prepare a small ice bath, set aside. Using a small, dry non-stick skillet over medium heat, pan roast poblano chilies, turning frequently until the skin is browned. Transfer peppers to ice bath. Using disposable plastic gloves, remove the charred skin, stem and seeds. Cut into large dice. Sauté mushrooms using a splash of sunflower or olive oil.
Using a medium bowl, combine soup, milk, pepper and chipotle powder. Fold in poblano chilies, green beans and mushrooms. Transfer to a baking dish. Note: If using fresh onions instead of fried, add now for more tender onions or add after cooking for an extra crunch.
Bake 30 minutes; remove from oven. Stir casserole and top with onions. Bake until golden brown, about 10 minutes.
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An 1840’s General Store situated on our property, is used as our on site Farmer’s Market. The old General Store was once the central hub for a railroad community, and served many important roles in the community of Goggans, even a United States Post Office until the 1960’s. It later served a new, bigger community purpose, inspiring our Farmers Market To You program to be born. This building is registered as a Historical site, and is adjacent to the old “Doctor’s Building”, which is rumored to have served as a Courthouse, among other things. The history on our property, rich with farming and community purpose, inspired us to serve our community in a new and exciting way.
We, both David and I, have always had a passion for growing flowers and plants, rooted from wonderful Grandmothers teachings. We, like everyone began to make a more conscience effort to eat healthy and naturally grown fresh food. Since we have 80 acres, we began by adding a “small” acre and a half vegetable garden. When people began driving an hour or two, just to buy our tomatoes and cucumbers, we realized there was a real need in many communities for families like ours….and Farmers Market To You was born. We have been able to expand in to several of our neighboring communities…and touch and reach families along the way. We are able to donate food and cash to needy families, food ministries, PTA’s, churches and other vital community service organizations because of the overwhelming support from the community!
This recipe post created by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test. To see other fantastic recipes, or to find more healthy and delicious recipes, subscribe to our blog and follow us on Social Media.