ATK Green Bean Casserole
Sides
Ingredients
GATHER YOUR INGREDIENTS
Topping
4 slices white sandwich bread (with crusts), each slice torn into quarters
2 tablespoons unsalted butter, softened
¼ teaspoon table salt
⅛ teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)
Beans
Table salt
2 pounds green beans (fresh), ends trimmed, cut on the diagonal into 2-inch pieces
½ ounce dried porcini mushrooms
6 tablespoons unsalted butter
1 medium onion, minced
3 medium cloves garlic, minced (about 1 tablespoon)
12 ounces white button mushrooms, wiped clean, stems trimmed, and sliced 1/4 inch thick
12 ounces cremini mushrooms, wiped clean, stems trimmed, and sliced 1/4 inch thick
2 tablespoons minced fresh thyme leaves
¼ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup canned low-sodium chicken broth (or homemade)
2 cups heavy cream
Description
The classic combination of green beans, condensed soup, and canned onions isn’t bad. But for a holiday centered on homemade food, shouldn’t every dish be great? We wanted to upgrade green bean casserole to give it fresh, homemade flavor.Our first tasting determined that we definitely needed to use fresh green beans rather than frozen or canned beans. A preliminary blanching and shocking prepared the beans to finish cooking perfectly in the casserole, enabling them to keep a consistent texture and retain their beautiful green color. For our sauce, we made a mushroom variation of the classic French velouté sauce (chicken broth thickened with a roux made from butter and flour, then finished with heavy cream). Our biggest challenge was the onion topping. Ultimately we found that the canned onions couldn’t be entirely replaced without sacrificing the level of convenience we thought appropriate to the dish, but we masked their “commercial” flavor with freshly made buttered bread crumbs.
Directions
For the topping: Pulse bread, butter, salt, and pepper in workbowl of food processor fitted with metal blade until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.
For the beans: Heat oven to 375 degrees. Bring 4 quarts water to a boil in large pot. Add 2 tablespoons salt and beans. Cook until bright green and slightly crunchy, 4 to 5 minutes. Drain beans and plunge immediately into large bowl filled with ice water to stop cooking. Spread beans out onto paper towel-lined baking sheet to drain.
Meanwhile, cover dried porcini with 1/2 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from the liquid with fork and mince using chef's knife (you should have about 2 tablespoons). Pour liquid through paper towel-lined sieve and reserve.
Melt butter in large nonstick skillet over medium-high heat until foaming subsides, about 1 minute. Add onion, garlic, button mushrooms, and cremini mushrooms and cook until mushrooms release their moisture, about 2 minutes. Add porcini mushrooms along with their strained soaking liquid, thyme, 1 teaspoon salt, and pepper and cook until all mushrooms are tender and liquid has reduced to 2 tablespoons, about 5 minutes. Add flour and cook for about 1 minute. Stir in stock and reduce heat to medium. Stir in cream and simmer gently until sauce has consistency of dense soup, about 15 minutes.
Arrange beans in 3-quart gratin dish. Pour mushroom mixture over beans and mix to coat beans evenly. Sprinkle with bread crumb mixture and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.
To Make Ahead: Store the breadcrumb 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 up to 24 hours. To serve, remove plastic warp and heat casserole in 375 degree oven for 10 minutes, then add topping and bake as directed.
Notes
Cooked half the recipe for Thanksgiving, baked in a pie plate. Bought 2lbs of green beans so we'd have plenty after trimming, and used 1lb of baby bella mushrooms.