How To Make Classic Green Bean Casserole

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 4 slices bread, each slice torn into quarters
• 2 tablespoons unsalted butter, softened
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 3 cups canned fried onions (about 6 ounces)
• table salt
• 2 lbs green beans, ends trimmed, and halved
• 3 tablespoons unsalted butter
• 1 lb button mushrooms, stems trimmed, wiped clean, and broken into 1/2-inch pieces (see illustrations below)
• 3 garlic cloves
• ground black pepper
• 3 tablespoons unbleached all-purpose flour
• 1 1/2 cups low sodium chicken broth
• 1 1/2 cups heavy cream

Recipe

• 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 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.
• 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 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.
• 5 tips:.
• 6 the components of the casserole can be prepared ahead of time. store the bread-crumb topping in an airtight container in the refrigerator and combine with the 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.