Green Bean Casserole

By á-122

Ingredients

• Topping:
• (For a 3 qt. (13 x 9 inch) baking dish. You can halve the recipe for an 8 x 8 baking dish. If halved, reduce cooking time of the sauce and baking time.)
• INGREDIENTS
• 2 c. panko bread crumbs
• 2 T. unsalted butter, softened
• 1/4 t. salt
• 1/8 t.. ground black pepper
• 3 c. canned fried onions (6 ozs.)
• Beans and Sauce:
• 2 lbs. green beans, ends trimmed, and halved
• 3 T. unsalted butter
• 1 lb. white button mushrooms, sliced into about 1/4 inch pieces
• 3 garlic cloves, chopped
• ground black pepper
• salt
• 3 T. flour
• 1 1/2 c. low sodium chicken broth
• 1 1/2 c. heavy cream

Preparation

Step 1

Topping:
In a medium bowl, mix bread crumbs, butter, salt, and pepper. Add onions and toss together and set aside.

Beans and Sauce:
Bring 4 quarts of water to boil. Add 2 T. salt and the cleaned and trimmed beans. Cook beans until bright green and crisp and tender, about 6 minutes.
Drain beans immediately in a colander and put in an ice water bath to stop cooking process. Spread beans on paper towels to dry.

Sauce:
Add butter to a skillet and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ t. salt and 1/8 t. pepper; cook until mushrooms realese moisture and liquid almost evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in b roth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 ½ c., about 12 minutes. Season with salt and pepper to taste.

Add green beans to sauce and stir until evenly coated. Arrange in an even layer in a buttered baking dish. Sprinkle with topping an d bake at 375 degree oven until top is golden brown and sauce is bubbling around the edges