green bean casserole

prep time:: 20 min
total time:: 1 hr

Makes 10-12 servings

AKA Classic green bean casserole. Can be prepared ahead of time. Store the bread-crumb topping in an air-tight container in the fridge and combine with the onions just before cooking. Combine the beans and cool sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425° oven for 10 minutes, then add the topping and bake as directed.

ingredients

Topping
4 slices white sandwich bread, each slice torn into quarters
2 Tbs unsalted butter, softened
1/4 tsp table salt
1/8 tsp ground black pepper
3 cups canned fried onions (about 6 oz)
Beans and Sauce
Table salt
2 lbs green beans, ends trimmed and halved
3 Tbs unsalted butter
1 lb white button mushrooms, stems trimmed, wiped clean and broken into 1/2-inch pieces
3 medium garlic cloves, minced or pressed through garlic press
Ground black pepper
3 Tbs unbleached all-purpose flour
1 1/2 cups low sodium chicken broth
1 1/2 cups heavy cream

directions

1
1. For the Topping: Pulse bread, butter, salt and pepper in a food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside.
2
2. For the Beans and Sauce: Adjust oven rack to middle position and heat oven to 425°. Fill large bowl with ice water. Bring 4 quarts water to boil in a large Dutch oven. Add 2 Tbs salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans into colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.
3
3. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 tsp salt and 1/8 tsp 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.
4
4. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edge, about 15 minutes.
5
Serve immediately.

notes

Basically only made at Thanksgiving. This recipe can be halved and baked in a 2-quart (or 9-inch square) baking dish. If making a half batch, reduce the cooking time of the sauce in step 3 to about 6 minutes. (1¾ cups) and the baking time in step 4 to 10

Source: Cook's Illustrated