Classic green bean casserole

0 likes 0 comments Recipe by Amy Moore

Classic Green Bean Casserole of Amy Moore - Recipefy

Topping
4 slices white sandwich bread, each torn into quarters
2 Tbsp. unsalted butter, softened
1/4 tsp. table salt
1/8 tsp. ground black pepper
3 cups canned fried onions (about 6 ounces)
Beans & Sauce:
2 pounds green beans, ends trimmed, and halved
3 Tbsp. unsalted butter
1 pound white button mushrooms, stems trimmed, wiped clean, and broken into 1/2 inch pieces
3 medium garlic cloves, minced or pressed through garlic press (about 1 Tbsp.)
Ground black pepper
Table salt
3 Tbsp. unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream

Prep. Time → 40 min

Cook Time → 15 min

1. For the 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.

2. For the beans & sauce: Adjust oven rack to middle position and heat to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to a boil in large Dutch oven. Add 2 Tbsp. salt and 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.

3. Add butter to now empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon 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.

4. Add green beans to sauce and stir until evenly coated. Arrange in even layer in a 3-quart (or 13x9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around the edges, about 15 minutes. Serve immediately.

5. Notes: The components of this casserole can be prepared ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with 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 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 inch square) baking dish. If making a half batch, reduce the cooking time of the sauce in step 3 to about 6 minutes (1 3/4 cups) and the baking time in step 4 to 10 minutes.

side dishes November 24, 2013 15:43

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