Crispy Top Green Bean Casserole

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Total Time
50mins
Prep
20 mins
Cook
30 mins

This year, my daughter Julie and I made a team effort out of making the green bean casserole for Christmas dinner. I had a recipe I'd wanted to use portions of, and together in the kitchen we made created a new twist on the old standard that was really tasty!

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Ingredients

Nutrition

Directions

  1. Preheat the oven to 350 degrees F.
  2. (If you haven’t steamed your green beans, begin with those – they’ll be done, about 20 minutes, by the time you need to mix them into the casserole.).
  3. Begin the sauce: in a saucepan melt the butter over low heat, then whisk in the flour, stirring continually, and cook for 2 minutes (the mixture will be quite thick).
  4. Gradually add the milk while whisking, and bring to a simmer; cook, whisking continually, for 3 or so minutes and it thickens.
  5. Add the concentrated chicken base, celery salt, nutmeg, and white pepper; whisk well to make sure chicken base is dissolved, remove from heat and set aside.
  6. Begin the filling: in a large nonstick skillet, melt together the olive oil and butter over medium heat; add the onion and garlic, and sauté until onion begins to soften, about 5 to 7 minutes.
  7. Add the chopped mild green chiles, stir well to combine, and let the mixture brown for about 3 minutes without stirring.
  8. Add the sliced mushroom, cover, and sauté, stirring occasionally, until mushrooms are tender, about 5 minutes; remove about half of the mushroom mixture from the pan and set it aside.
  9. In a 1 1/2 quart lightly-sprayed casserole dish, combine the half of the mushroom mixture from the pan, the cooked green beans, and the white sauce; taste test and adjust salt and pepper, if necessary.
  10. Combine the remaining mushroom mixture with the bread crumbs; combine the melted butter and the sage, then stir it into the crumb mixture.
  11. Spread the crumb mixture over the beans.
  12. Bake uncovered for 30 minutes.