I never thought there was anything wrong with the dump & bake method of green bean casserole…until I used fresh green beans and homemade cream of mushroom soup. I’ve been converted…sorry Campbells!
The topping on the casserole is simply yummy – it’s like French’s fried onions ++!
- 4 slices white sandwich 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)
Beans and Sauce
- Table salt
- 2 pounds green beans , ends trimmed, and halved
- 3 tablespoons unsalted butter
- 1 pound white button mushrooms , stems trimmed, wiped clean, and broken into 1/2-inch pieces (see illustrations below)
- 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
- Ground black pepper
- 3 tablespoons unbleached all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups heavy cream
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 415 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 10 minutes. Serve immediately.