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WORLD’S BEST GREEN BEAN CASSEROLE
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BEANS:
2 quarts water
1 Tbs table salt (not kosher or sea salt)
2 lbs fresh green beans, ends snapped, snapped into bite-sized pieces

MUSHROOMS & SAUCE:
1 lb baby portabella mushrooms (can sub white button mushrooms if needed)
2 Tbs unsalted butter
2 Tbs minced fresh garlic
kosher salt and fresh ground pepper to taste
3 Tbs flour
1½ cups chicken stock (or broth)
2 Tbs dry sherry
1½ cups half and half cream (don’t use fat-free- it won’t thicken)
salt and pepper to taste

TOPPING:
2 slices good whole grain bread
2 Tbs unsalted butter
2.8 ounce can French fried onions
¼ tsp table salt
1/8 tsp freshly ground black pepper

1. Prepare beans: Bring water to boil in a large pot or Dutch oven. While it comes to boil, prep the beans. Fill a large bowl with ice water. Ad the salt and beans to the boiling water. Cover and cook for 6 minutes, or until crisp-tender and still bright green. Drain the beans in a colander, then plunge into ice water to stop the cooking. Drain a bit in the colander again. Place a double layer of paper towels on a baking sheet, arrange beans in a single layer to dry, top with a double layer of towels to dry completely.

2. While beans are drying, prepare topping: In the food processor, process the bread, butter and seasonings in about 10 quick pulses. Stir in the onions– but don’t process; set aside. If making ahead, transfer to a storage container and refrigerate.

3. Clean mushrooms; break off and discard stems. Break the mushroom tops into pieces (breaking the tops is important to the texture for slicing them with a knife makes the mushrooms more like the ones used in canned soup).

4. Melt butter in a skillet till shimmery. Add the mushrooms, garlic, salt and pepper. Stirring often, cook until mushrooms begin to soften and exude their liquid, about 6 minutes. Stir in flour and cook a minute. Add the chicken stock and sherry & bring to a simmer. Add the half & half; simmer until sauce thickens, about 10 to 15 minutes. Taste and adjust the seasonings. Stir in the cooked beans till they’re evenly distributed throughout the sauce.

5. DIRECTIONS FOR COOKING RIGHT AWAY: Preheat oven to 425°F. Transfer bean mixture to large greased baking dish or 9×13 casserole. Top beans with topping and bake for 20 to 30 minutes.

6. DIRECTIONS FOR COOKING LATER: Transfer mixture to a large greased baking dish or 9×13 casserole. Cover with plastic wrap and refrigerate. When ready to bake, return to room temperature (it takes about 2 hours to reach room temperature). Remove plastic wrap. Heat in preheated 425°F. oven for about 30 to 35 minutes. Add topping and bake for another 15 minutes.

Servings: 12

Recipe Source: Adapted from Cook’s Illustrated

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“We made this for Thanksgiving this year in lieu of the Campbell’s recipe. This was so delicious!! It’s worth the extra work.”
-San Marcos, CA