Green Bean Casserole (from scratch)

serves 10-12

For the Topping

1 cup Panko bread crumbs

2 Tablespoons unsalted butter, softened

3 cups (6-ounces) of canned fried onions

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

For the Beans and Sauce

2 pounds haricots verts or thin green beans, ends trimmed and halved

3 Tablespoons unsalted butter

8 ounces white button mushrooms, cleaned and finely diced

2 small shallots, finely diced

4 medium garlic cloves, minced

3 Tablespoons unbleached all-purpose flour

1 1/2 cups chicken broth

1 1/2 cup heavy cream

1/2 cup grated Gruyère cheese, about 2 ounces grated (an aged white Cheddar works nicely, too)

2 teaspoons dry Sherry (optional, but good)

For the Topping

In the bowl of a food processor, combine the butter and panko. Add the fried onions, salt, and pepper and pulse just until coarse crumbs form, about 3-5 (1-second) pulses; set aside.

For the Beans and Sauce

With oven rack in middle position, preheat the oven to 425º F. Fill a large bowl with cold water and ice; set aside. Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of kosher salt and beans. Cook until beans are bright green and tender about 6-9 minutes (taste for desired tenderness). Drain beans in a colander and immediately plunge into the ice water to stop the cooking process. Spread beans in a single layer on a paper towel-lined baking sheet to drain completely.

In the empty pot, melt the butter over medium-high heat until foaming subsides. Add the mushrooms, shallots, and garlic. Sauté until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce has thickened, about 10 minutes. Add cheese and stir until melted, about 1 minute. Stir in the Sherry, if using. Season to taste with salt and pepper.

Add the green beans to the sauce and gently toss to coat. Transfer the beans to a 3-quart (or 9 x 13-inch) baking dish. Sprinkle the topping over the beans and bake until the top is golden and the sauce is bubbling, about 15 minutes. Serve immediately. Enjoy!

To make in advance, the topping (without the onions) can be stored in an airtight container in the refrigerator, then combined with the fried onions just before cooking. Once the beans and sauce have cooled separately, they can be combined. Transfer the mixture to the baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and cover with foil. Heat the the casserole in a 425º F oven for 10 minutes. Remove the foil, add the topping, then bake for another 10-15 or until browned and bubbling.

Printed from thegalleygourmet.net