Green Bean Casserole

READY IN: 1hr 10mins




  • In a food processor, combine half of the mushrooms and both onions; process t form a paste and set aside.
  • Melt the butter, over medium heat, in a large saucepan; add remaining mushrooms, stir, increase heat a bit and saute until mushrooms release their juice and begin to brown on the edges.
  • Add garlic and thyme, stir about 30 seconds, then add mushroom/onion paste, reduce heat to medium low, cook, stirring, 10 to 15 minutes.
  • Add cream and stock, season with salt and pepper.
  • Prepare an ice water bath (large bowl of iced water) and bring a large pot of water to a boil.
  • Blanch green beans in the boiling water until bright green and barely tender, about a minute; drain and transfer beans to ice water bath.
  • Drain beans and add to a large mixing bowl; stir in mushrooms, almonds, and 1/4 cup bread crumbs.
  • Preheat oven to 350 degrees F.
  • Transfer to a 9 x 12 inch baking dish; pat down and level out.
  • Sprinkle with remaining breadcrumbs, then bake, uncovered, until lightly browned, about 35 minutes.
  • Meanwhile, prepare the garnish by heating the oil in a small skillet until it simmers.
  • In a mixing bowl, season the flour lightly with salt and pepper; add sliced pearl onions and toss to coat.
  • Fry onions in skillet until golden, about 30 to 45 seconds; drain on paper toweling.
  • Sprinkle fried onions over casserole once removed from oven.