Green Bean and Roasted Pepper Gratin
Presented by Sue Erickson on KARE 11 on November 12, 2011
8 slices Lunds and Byerly's Uncured Thick Cut Hickory Smoked Bacon, diced
1 cup thinly sliced red onions
1/4 teaspoon kosher salt
1/8 teaspoon pepper
2 (10 ounce) boxes Lunds and Byerly's Beer Cheese Soup, thawed
4 teaspoons Urban Accents Mesa Rosa Chipotle seasoning, divided
1/2 teaspoon Tabasco
1 (7 ounce) jar roasted red bell peppers, drained, chopped
1 (1 pound) package frozen haricot vert or French cut green beans, thawed
1 cup shredded Gruye?re cheese
1 1/2 cups panko Japanese style bread crumbs
4 tablespoons butter, melted
Preheat oven to 350 F.
In skillet cook bacon until crisp (10-12 minutes); transfer bacon to paper towel lined plate. Discard all but 1 tablespoon drippings.
Add onions, salt and pepper to drippings in skillet; cook until onions soften (5-7 minutes).
In mixing bowl whisk together soup, 3 teaspoons chipotle seasoning and hot pepper sauce. Pat peppers and beans dry with paper towels, add to soup. Stir in bacon. Spray 2 quart baking dish with no stick cooking spray. Spoon pepper and bean mixture into dish: sprinkle with Gruye?re.
In small bowl combine panko, butter and remaining chipotle seasoning. Sprinkle over cheese. Bake until bubbly (30-35 minutes).
Amount: 8-10 servings
To Prepare Ahead: Follow directions for gratin but do not sprinkle panko mixture over top. Cover beans and panko separately; refrigerate overnight. Next day sprinkle with panko and bake as directed.