Green bean casserole

description:

Nice Thanksgiving side dish.

ingredients:

Topping
2 slices white sandwich bread torn into quarters
1 Tbsp unsalted buffer, softened
1/8 tsp table salt
1/16 tsp black pepper
1.5 cups fried onions, about 3 oz

Beans and sauce
Table salt
1 lb green beans, ends trimmed, and halved
1.5 Tbsp unsalted buffer
1/2 lb brown cremini mushrooms, stems trimmed, and broken into 1/2" pieces
1.5 cloves garlic, minced
Ground black pepper
1.5 Tbsp unbleached all purpose flour
3/4 cup low sodium chicken broth
3/4 cup heavy cream

instructions:

Topping
1) Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses.

2) Transfer to large bowl and toss with onions; set aside.

Beans and sauce
1) Adjust oven rack to middle position and heat oven to 425°. Fill large bowl with ice water.

2) Bring 2 quarts water to boil in large Dutch oven. Add 1 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes.

3) Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.

4) Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides.

5) Add mushrooms, garlic, 1/3 teaspoon salt, and 1/16 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes.

6) Add flour and cook for 1 minute, stirring constantly.

7) Stir in broth and bring to simmer, stirring constantly.

8) Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 1 3/4 cups, about 12 minutes. Season with salt and pepper to taste.

9) Add green beans to sauce and stir until evenly coated. Arrange in even layer in a baking dish.

10) Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

source:

Cooks Illustrated