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!”

Ingredients Nutrition


  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.

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