Ultimate Green Bean Casserole

Submitted by: admin on April 2, 2020

Serves 10 To 12

Ingredients

TOPPING
4 slices hearty white sandwich bread, torn into quarters
2 tablespoons unsalted butter, softened
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
3 cups canned fried onions (about 6 ounces)
BEANS AND SAUCE
2 pounds green beans, trimmed and halved crosswise
Salt and pepper
3 tablespoons unsalted butter
1 pound white mushrooms, trimmed and broken into 1⁄2-inch pieces
3 garlic cloves, minced
3 tablespoons all-purpose flour
1-1⁄2 cups low-sodium chicken broth
1-1⁄2 cups heavy cream

Instructions

  1. FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about 10 pulses. Transfer to large bowl and toss with onions; set aside.
  2. FOR THE BEANS AND SAUCE: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Line baking sheet with paper towels. Bring 4 quarts water to boil in Dutch oven. Add beans and 2 tablespoons salt. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander, then plunge immediately into ice water to stop cooking. Spread beans on prepared baking sheet to drain.
  3. Melt butter in now-empty Dutch oven over medium-high heat. Add mushrooms, garlic, 3⁄4 teaspoon salt, and 1⁄8 teaspoon pepper and 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 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.
    TO MAKE AHEAD: Store the bread-crumb topping in refrigerator for up to 2 days and combine with onions just before cooking. Combine beans and cooled sauce in baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove plastic wrap and heat casserole in 425-degree oven for 10 minutes, then add topping and bake as directed.

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