Ingredients for Crispy Top Green Bean Casserole
- 8 tablespoons butter
- 1/4 cup flour
- Evaporated Milk
- 2 cups milk
- 2 teaspoons chicken base
- 1/2 teaspoon celery salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon white pepper
- 1 tablespoon olive oil
- 1 chopped onion
- 2 minced garlic cloves
- 4 ounces chopped green chilies
- 1 pound sliced mushrooms
- 2 cups cooked green beans
- 1 cup bread crumbs
- 1 teaspoon dried sage
- salt to taste
- pepper to taste
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How to Make Crispy Top Green Bean Casserole
- Preheat oven to 350°F (175°C).
- Make the sauce: In a saucepan, melt 4 tablespoons of butter over low heat. Whisk in 1/4 cup of flour, stirring constantly, and cook for 2 minutes.
- Gradually whisk in 2 cups of milk. Bring to a simmer.
- Cook, whisking constantly, for 3 minutes, or until thickened.
- Stir in 2 teaspoons of chicken base, 1/2 teaspoon celery salt, 1/4 teaspoon nutmeg, and 1/4 teaspoon white pepper. Whisk until the base is dissolved. Remove from heat.
- Make the filling: In a large skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add 1 chopped onion and 2 minced garlic cloves. Sauté until softened, about 5-7 minutes.
- Add 4 ounces chopped green chiles; stir and brown for 3 minutes without stirring.
- Add 1 pound sliced mushrooms. Cover and sauté, stirring occasionally, until tender, about 5 minutes.
- Remove half of the mushroom mixture and set aside.
- In a greased 1.5-quart casserole dish, combine the remaining mushroom mixture, 2 cups cooked green beans, and the white sauce. Season with salt and pepper to taste.
- Combine the reserved mushrooms with 1 cup bread crumbs, 1 teaspoon dried sage, and 2 tablespoons melted butter.
- Spread the breadcrumb mixture evenly over the green bean mixture in the casserole dish.
- Bake uncovered for 30 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
25g
Fat
43g
Carbs
11g
