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Green Bean Casserole


  • 4 slices white sandwich bread - torn into quarters
  • 2 Tbsp unsalted butter - softened
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 6 oz. Durkee fried onions

Beans and Sauce

  • 2 lb green beans - ends trimmed and halved
  • 2 Tbsp salt
  • 1lb white button mushrooms - stems trimmed, wiped clean, broken into 1/2“ pieces
  • 3 med (about 1 Tbsp) garlic cloves - minced
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 3 Tbsp all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/2 cups heavy cream

  1. Pulse bread, butter, salt, and pepper in food processor until coarse crumbs (about 10 1-sec pulses). Toss with onions in large bowl and set aside.
  2. Preheat oven to 425F
  3. Bring 4 qt. of water to boil in large dutch oven. Add beans and 2 Tbsp salt. Cook until bright green and crisp tender, about 6 min. Drain beans in colander and plunge immediately into large bowl filled with ice water to stop cooking. Allow to drain in colander.
  4. In dutch oven or large skillet melt butter until foaming subsides. Add mushrooms, garlic, 1/2 tsp salt, and 1/8 tsp ground black pepper. Cook until mushrooms release moisture and liquid evaporates, about 6 min.
  5. Add flour and cook for 1 min., stirring constantly.
  6. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat, and simmer until sauce is thickened, about 12 min. Season with salt and pepper to taste.
  7. Add green beans and sauce to 9×13 baking dish. Mix and so evenly coated and layer evenly. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 min. Serve immediately.
  8. Optional: The beans and sauce may be prepared up to 24 hr ahead of time in baking dish and covered with plastic wrap. To cook remove foil and heat at 425F for 10 mins. Add topping and cook for final 15 min.

Serves: 10-12         Total cook time: 40 min.
Source: Cook's Illustrated Nov/Dec 2006

recipe/greenbeancasserole.txt · Last modified: 2011/12/11 04:24 (external edit)