Ingredients: |
Ingredients: Topping:
4 slices white sandwich bread, each slice torn into quarters
2 tbsp. unsalted butter, softened
1/4 tsp. salt
1/8 tsp. ground black pepper
3 cups canned fried onions (about 6 oz.)
Beans and Sauce:
2 tbsp. salt
2 lbs. fresh green beans, ends trimmed and halved
3 tbsp. unsalted butter
1 lb. white button mushrooms, stem trimmed, wiped clean, broken into 1/2-inch pieces
3 medium garlic cloves, minced or pressed
3/4 tsp. salt
1/8 tsp. ground black pepper
3 tbsp. flour
1 1/2 cups low sodium chicken broth
1 1/2 cups heavy cream
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Directions: |
Directions:Topping: Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside. Beans and Sauce: Adjust oven rack to middle position and preheat oven to 425º. Fill a large bowl with ice water. Bring 4 quarts of water to boil in a large Dutch oven. Add 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, salt and 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, approximately 12 minutes. Add green beans to sauce and stir until evenly coated. Arrange in even layers in 3-quart or 13x9-inch baking dish. Sprinkle with topping and bake until golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately. |
This recipe for "Better than Campbells" Green Bean Casserole is from