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    You are in: Home / Recipes / America's Test Kitchen Green Bean Casserole Recipe
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    America's Test Kitchen Green Bean Casserole

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Jmommy209's Note:

    From The Cook's Country Cookbook. Excellent version of the Campbell's classic, made with fresh ingredients. Fantastic mushroom flavor!

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    Serves: 8-10



    Units: US | Metric


    • 4 slices hearty white bread, torn into large pieces
    • 2 tablespoons unsalted butter, softened
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 3 cups French-fried onions



    1. 1
      For the topping: pulse the bread, softened butter, salt and pepper in a food processor until the mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with the onions; set aside.
    2. 2
      For the beans: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Bring 4 qt water to a boil in a large pot. Add 2 tbsp salt and the beans. Cook until bright green and slightly crunchy, 4 to 5 minutes. Drain the beans and plunge immediately into a large bowl filled with ice water to stop cooking. Spread the beans out on a paper towel-lined baking sheet to drain.
    3. 3
      Meanwhile, cover the dried porcini mushrooms with 1/2 cup hot tap water in a small microwave-safe bowl; cover with plastic wrap, cut several steam vents with a paring knife, and microwave on high power for 30 seconds. Let stand until the mushrooms soften, about 5 minutes. Lift the mushrooms from the liquid with a fork and mince using a chef's knife (you should have about 2 tablespoons). Pour the liquid through a paper towel-lined sieve and reserve.
    4. 4
      Melt the butter in a large nonstick skillet over medium-high heat until the foaming subsides, about 1 minute. Add the onion, button and cremini mushrooms and cook until the mushrooms release their moisture, about 2 minutes. Add the porcini mushrooms along with their strained soaking liquid, thyme, 1 tsp salt and pepper; cook until all the mushrooms are tender and the liquid has reduced to 2 tablespoons, about 5 minutes. Add the garlic and saute until aromatic, about 30 seconds. Add the flour and cook for about 1 minute. Stir in the broth and reduce the heat to medium. Stir in the cream and simmer gently until the sauce has the consistency of a dense soup, about 15 minutes.
    5. 5
      Arrange the beans in a 3-quart gratin dish. Pour the mushroom mixture over the beans and mix to coat the beans evenly. Sprinkle with the breadcrumb mixture and bake until the top is golden brown and the sauce is bubbling around the edges, about 15 minutes. Serve immediately.

    Ratings & Reviews:

    • on November 19, 2011


      this is the yummiest green bean casserole i've ever had! i made this several years ago but lost the recipe when moving, i was so happy to find this!!!

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    Nutritional Facts for America's Test Kitchen Green Bean Casserole

    Serving Size: 1 (271 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 419.1
    Calories from Fat 311
    Total Fat 34.6 g
    Saturated Fat 21.2 g
    Cholesterol 112.0 mg
    Sodium 2217.0 mg
    Total Carbohydrate 24.1 g
    Dietary Fiber 4.6 g
    Sugars 6.5 g
    Protein 7.9 g

    The following items or measurements are not included:

    French-fried onions

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