Green Bean Casserole

By allie5jones

Ingredients

• Topping:
• 4 slices white sandwich bread, each slice torn into quarters
• 2 tbsp. unsalted butter, softened
• 1/4 tsp. table salt
• 1/8 tsp. ground black pepper
• 3 c. canned fried onions (about 6 oz.)
• Beans and sauce:
• table salt
• 2 lb. green beans, ends trimmed, and halved
• 3 tbsp. unsalted butter
• 1 lb. 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 tablespoon)
• ground black pepper
• 3 tbsp. all-purpose flour
• 1 1/2 c. low-sodium chicken broth
• 1 1/2 c. heavy cream

Details

Servings 10

Preparation

Step 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. For the beans and sauce: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons 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. 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. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.