Classic Thanksgiving Side: Green Bean Casserole

There are a few staples at every Thanksgiving meal, and of course that changes in every family, but one classic dish around America is green bean casserole. The great thing about the dish is its simplicity. It only requires a little mixing, some baking, and it can easily be made a day before. We wanted to replicate this dish, but elevate is as best we could. One simple way to start is with fresh green beans instead of canned. Sticking with canned onions, however, we found an interesting way to make them taste fresher by mixing them with buttered bread crumbs. Keep reading below for this fantastic, easy green bean casserole recipe!

green-bean-casserole

Photo courtesy Flickr user lotherington

Green Bean Casserole

Serves 10 to 12

Ingredients

Topping

  • 4 slices white sandwich bread, torn into quarters
  • 2 tablespoons unsalted butter, softened
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 cups canned fried onions

Beans and Sauce

  • salt
  • 2 lbs green beans, ends trimmed, and halved
  • 3 tablespoons unsalted butter
  • 1lb white button mushrooms, stems trimmed, wiped clean, and broken into 1/2″ pieces
  • 3 medium cloves garlic, minced
  • black pepper
  • 3 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups heavy cream

Directions

  1. In a food processor, pulse the bread, butter, salt and pepper until the mixture resembles coarse crumbs. Transfer to a large bowl and toss with onions. Set aside.
  2. Preheat the oven to 425F. Fill a large bowl with ice water. Bring 4 quarts of water to a boil in a large Dutch oven. Add 2 tablespoons salt, and the beans. Cook the beans until bright green and crisp-tender (about 6 minutes). Drain the beans in a colander and plunge immediately into the ice water. Spread the beans out on a paper-towel-lined baking sheet to drain.
  3. Add the butter to the now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add the mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Cook until the mushrooms release moisture and the liquid evaporates. About 6 minutes.
  4. Add flour and cook for 1 minute, stirring constantly. Stir in the broth and bring to a simmer, stirring constantly. Add the cream, reduce the heat to medium, and simmer until the sauce is thickened and reduced to 1/2 cups (about 12 minutes). Season with salt and pepper to taste.
  5. Add the green beans to the sauce and stir until evenly coated. Arrange evenly in a 13″x9″ baking dish. Sprinkle with topping and bake until the top is golden brown and the sauce is bubbling around the edges (about 15 minutes).
  6. Enjoy!