Crispy Top Green Bean Casserole

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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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Steps

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Preheat the oven to 350 degrees f.

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Begin the sauce: in a saucepan melt the butter over low heat , then whisk in the flour , stirring continually , and cook for 2 minutes.

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Gradually add the milk while whisking , and bring to a simmer.

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Cook , whisking continually , for 3 or so minutes and it thickens.

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Add the concentrated chicken base , celery salt , nutmeg , and white pepper.

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Whisk well to make sure chicken base is dissolved , remove from heat and set aside.

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Begin the filling: in a large nonstick skillet , melt together the olive oil and butter over medium heat.

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Add the onion and garlic , and saut until onion begins to soften , about 5 to 7 minutes.

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Add the chopped mild green chiles , stir well to combine , and let the mixture brown for about 3 minutes without stirring.

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Add the sliced mushroom , cover , and saut , stirring occasionally , until mushrooms are tender , about 5 minutes.

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Remove about half of the mushroom mixture from the pan and set it aside.

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In a 1 1 / 2 quart .

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Ingredients

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butter, flour, evaporated milk, milk, chicken soup base, celery salt, nutmeg, white pepper, olive oil, onion, garlic, mild green chilies, fresh mushrooms, fresh green beans, fresh breadcrumbs, ground sage