Prep 45 mins
Cook 15 mins
Got this amazing recipe from dear old mom,not sure where she got it so I'm claiming it!! I am not a green bean casserole fan, but this is soooo good. The mushroom cooking in cream is something I am going to turn into a separate recipe sometime, it's soooo yummy. This is a staple on our Thanksgiving table, give it a try, you'll get rave reviews!! "All the components of this dish can be cooked ahead of time. The assembled casserole needs only 15 minutes in a 375-degree oven to warm through and brown. A gratin dish works nicely with this recipe."
- 4 slices sandwich bread, with crusts and each slice torn into quarters
- 2 tablespoons unsalted butter, softened
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 3 cups fried onions, canned (about 6 ounces)
- 2 lbs green beans, ends trimmed, cut on the diagonal into 2-inch pieces
- 1⁄2 ounce dried porcini mushrooms
- 6 tablespoons unsalted butter
- 1 medium onion, minced
- 3 medium garlic cloves, minced (about 1 tablespoon)
- 12 ounces white button mushrooms, wiped clean, stems trimmed, sliced 1/4 inch thick
- 12 ounces cremini mushrooms, wiped clean, stems trimmed, and sliced 1/4 inch thick
- 2 tablespoons thyme, fresh and minced
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons flour
- 1 cup canned low sodium chicken broth
- 2 cups heavy cream
- For the topping: Pulse bread, butter, salt, and pepper in workbowl of food processor fitted with metal blade until mixture resembles coarse crumbs, about ten 1-second pulses.
- Transfer to large bowl and toss with onions; set aside.
- For the beans: Heat oven to 375 degrees. Bring 4 quarts water to boil in large pot. Add 2 tablespoons salt and beans. Cook until bright green and slightly crunchy, 4 to 5 minutes.
- Drain beans and plunge immediately into large bowl filled with ice water to stop cooking. Spread beans out onto paper towel-lined baking sheet to drain.
- Meanwhile, cover dried porcini with 1/2 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes.
- Lift mushrooms from the liquid with fork and mince using chef's knife (you should have about 2 tablespoons).
- Pour liquid through paper towel-lined sieve and reserve.
- Melt butter in large nonstick skillet over medium-high heat until foaming subsides, about 1 minute. Add onion, garlic, button mushrooms, and cremini mushrooms and cook until mushrooms release their moisture, about 2 minutes.
- Add porcini mushrooms along with their strained soaking liquid, thyme, 1 teaspoon salt, and pepper and cook until all mushrooms are tender and liquid has reduced to 2 tablespoons, about 5 minutes.
- Add flour and cook for about 1 minute. Stir in chicken broth and reduce heat to medium.
- Stir in cream and simmer gently until sauce has consistency of dense soup, about 15 minutes.
- Arrange beans in 3-quart gratin dish. Pour mushroom mixture over beans and mix to coat beans evenly.
- Sprinkle with bread crumb mixture and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes.
- Serve immediately.