🌵🔥 Desert Greenout Casserole 🔥🌵

Total Time: 45 minutes Yield: 8 Servings

🧀 Ingredients

Casserole

• 2 lbs fresh green beans, trimmed and cut into 1–2 inch pieces (or 4 cups frozen)

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 1 ½ cups chopped Hatch green chile (mild, medium, or hot)

• 1 can (10.5 oz) cream of mushroom soup

• 1 cup whole milk or half & half

• 1 ½ cups shredded pepper jack or cheddar cheese

• 2 tbsp butter

• 0.1g to 0.2g RSO or distillate (desired total mg)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp smoked paprika

• ½ tsp cumin

Topping

• 1 ½ cups crispy fried onions

• Optional: ½ cup crushed tortilla chips for extra crunch

🍲 Instructions

1. Preheat & Prep

• Preheat oven to 375°F (190°C).

• Blanch green beans:

  • Bring a large pot of salted water to a boil.

  • Add green beans and cook 3–4 minutes until bright green.

  • Drain and rinse with cold water.

2. Make the Infused Sauce (MOST IMPORTANT STEP)

1. In a saucepan over medium heat, melt the 2 tbsp butter.

2. Add your RSO/distillate into the melted butter and whisk until fully dissolved.

3. Add diced onion and sauté 3–4 minutes until softened.

4. Stir in garlic, green chile, salt, pepper, paprika, and cumin.

5. Add cream of mushroom soup and milk.

6. Stir until hot, smooth, and fully combined (about 3 minutes).

7. Add 1 cup of the shredded cheese and melt it into the sauce.

3. Assemble

• In a large mixing bowl, combine:

  • Blanched green beans

  • Infused sauce

• Stir well so the dose is evenly distributed.

• Transfer to a greased 9×13 baking dish.

• Sprinkle remaining ½ cup cheese on top.

4. Bake

• Bake uncovered for 20 minutes until bubbling.

• Add fried onions (and tortilla chips if using) across the top.

• Bake an additional 5–7 minutes until golden and crispy.