Moms Crispy Top Green Bean Casserole
From julesong 17 years ago
- 30 minutes to make
- Serves 8
Not your regular green bean casserole, and there's no mushroom soup! :) Mom says: "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! Read more " See less
Ingredients
- --> Sauce shopping list
- 1 1/2 tablespoons butter shopping list
- 3 tablespoons flour shopping list
- 3/4 cup evaporated milk shopping list
- 3/4 cup milk shopping list
- 1/2 teaspoon concentrated chicken soup base shopping list
- 1/2 teaspoon celery salt shopping list
- 2 pinches nutmeg shopping list
- 1/8 teaspoon white pepper shopping list
- --> Filling shopping list
- 1 tablespoon olive oil shopping list
- 1 teaspoon butter shopping list
- 1 cup chopped onions shopping list
- 2 cloves garlic, minced shopping list
- 1 (3 ounce) can chopped mild green chilies shopping list
- 1 1/2 cups sliced fresh mushrooms shopping list
- 1 1/4 lbs fresh green beans, steamed until crisp-tender shopping list
- --> Topping shopping list
- 1 1/4 cups fresh breadcrumbs shopping list
- 3 tablespoons butter, melted shopping list
- 1/4 teaspoon ground sage or rubbed sage shopping list
How to make it
- Preheat the oven to 350 degrees F.
- (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.).
- 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).
- Gradually add the milk while whisking, and bring to a simmer; cook, whisking continually, for 3 or so minutes and it thickens.
- 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.
- 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.
- Add the chopped mild green chiles, stir well to combine, and let the mixture brown for about 3 minutes without stirring.
- 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.
- 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.
- Combine the remaining mushroom mixture with the bread crumbs; combine the melted butter and the sage, then stir it into the crumb mixture.
- Spread the crumb mixture over the beans.
- Bake uncovered for 30 minutes.
- You can see reviews of this recipe at: http://www.recipezaar.com/107365
People Who Like This Dish 4
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