Green Bean Casserole from Cooks Illustrated

KathyP53's Note:

My sister-in-law told me about this version of green bean casserole. This is a great recipe made with fresh ingredients!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 10

• 4 slices white bread , each slice torn into quarters
• 2 tablespoons unsalted butter , softened
• ¼ teaspoon table salt
• 1⁄8; teaspoon ground black pepper
• 3 cups canned fried onions (about 6 oz.)
• 2 lbs green beans , ends trimmed and halved
• 3 tablespoons unsalted butter
• 1 lb white button mushrooms , stems trimmed, wiped clean, and broken into 1/2-inch pieces
• 3 medium garlic cloves , minced
• fresh ground black pepper
• 3 tablespoons unbleached all-purpose flour
• 1 ½ cups low sodium chicken broth
• 1 ½ cups heavy cream

Directions:

1. For the topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about 10 one-second pulses. Transfer to large bowl and toss with onions; set aside.
2. Adjust oven rack to middle position and heat oven to 425 degrees.
3. Fill large bowl with ice water. Bring 4 qts. of water to boil in large Dutch oven. Add two tbls. salt and the green 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.
4. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoons salt, and 1/8 teaspoons 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.
5. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3 quart (or 13 x 9") baking dish. Sprinkle with topping and bake until top is golden brown ans sauce is bubbling around edges, about 15 minutes. Serve immediately.
6. To prepare ahead: Store breadcrumb topping in an airtight container in the refrigerator and combine with the onion 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 plastic wrap and heat casserole in a 425 degree oven for 10 minutes, then add the topping and bake as directed. This recipe can be halved and baked in a 2 quart (or 8" square) baking dish. Reduce cooking time of the sauce in Step 3 to about 6 minutes and the baking time in Step 4 to 10 minutes.

Reviews

[Rachel in NC]

Really awesome green bean casserole, however, extremely time consuming. If I was to ever make it again I would only slice the mushrooms to save time. If you have to only bring one dish this is a winner. I just had so many other things to make that were more important to do this one again along with the rest of T-day meal.

Update: I swore I wouldn't make this again this year. I was begged to do it again so here is what I did to help out with time. I made it the weekend before Thanksgiving minus the topping and wrapped it in saran wrap & foil and froze it. I also made the topping Thanksgiving eve. On T Day I just left the casserole on the counter to thaw it out and added the topping to cook. It turned out just as good and saved hours of valuable time during a busy day. Now with a baby on the way I swear it won't be making it again next year. :-)

[karen2]

this is the 3rd or 4th Thanksgiving my sister has made this, it is super yummy, but quite time consuming compared to a canned bean casserole (or as she calls it, blasphemy). I get to just sit and read the instructions (which i am doing now) while she does the work. Everyone loves it, and we make double batches so there are left overs. tastes sinful.

[tin head]

This recipe tastes fantastic! I made it one year for Thanksgiving and it's now required that I bring it every year. :o) It is time consuming, because you basically are making everything you dump out of a can - cooked beans, cream of mushroom soup... But once or twice a year it's worth it. It's the Rolls Royce of Green Bean Casseroles.