No Processed Foods Green Bean Casserole

Makes 10 to 12

Valarie Harris

From Cooks Illustrated, the best cooking magazine! Uses fresh ingredients for this holiday favorite.

ingredients

Topping
4 Slices of white sandwich bread, each slice torn into quarters
2 Tablespoons unsalted butter, softened
1/8 teaspoon ground black pepper
1/8 teaspoon table salt
3 cups canned fried onions (6 ounces and okay, maybe one processed food item)
Beans & Sauce
2 pounds green beans, ends trimmed and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems trimmed, wiped clean, and broken into 1/2-inch pieces
3 medium cloves garlic, minced or garlic press
3 Tablespoons unbleached all-purpose flour
1 1/2 cups natural goodness chicken broth
1 1/2 cups heavy cream

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Instructions:
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1. For the topping: Pulse bread butter, salt, pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.
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2. For beans and sauce: heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to sop cooking. Spread beans on paper-towel-lined baking sheet to dry.
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3. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subside. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes Season with salt and pepper to taste.
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4. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (of 13 by 9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.