- Classic Green Bean Casserole

CLASSIC GREEN BEAN CASSEROLE

Topping:

4 slices white bread, each slice torn into quarters
2 T unsalted butter, softened
¼ tsp table salt
1/8 tsp ground black pepper
3 c (2 cans) fried onions

Beans and Sauce:

Table salt
2 lbs green beans, ends trimmed and halved
3 T unsalted butter
1 lb white button mushrooms, cleaned and cut into ½ inch slices
3 cloves of garlic, minced
Black pepper
3 T flour
1½ c chicken broth
1½ c whipping cream

TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.

BEANS: Adjust oven rack to middle position and heat oven to 425º. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 T salt and the beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.

SAUCE: Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ 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 3½ cups, about 12 minutes. Season with salt and pepper to taste.

COMBINE: Add green beans to sauce and stir until evenly coated. Arrange in even layer in 9 x 13 inch baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

Notes:
1. We had this for Thanksgiving supper and it was a hit. I am sure there exists a recipe that is made with cream of mushroom soup rather than the sauce but I wouldn’t take the shortcut.
2. The components of the casserole can be prepared ahead of time (I did this, by the way). Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled 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 425º oven for 10 minutes, then add the topping and bake as directed.