Green Bean Casserole, Cook's Illustrated Recipe

Green Bean Casserole from Cooks Illustrated

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Green Bean Casserole from "Cooks Illustrated"

Nothing stirs up controversy quite like the simple green bean casserole. My personal opinion is that the classic Campbell's Holiday Green Bean Casserole is a perfect dish, and luckily my family feels the same. I cook it year after year because they like it and they expect it. I guess that's part of the the secret to it's popularity.

Some people on the other hand would NEVER eat Campbell's Green Bean Casserole. For many of them this recipe from Cook's Illustrated is the only Green Bean Casserole Recipe they'd consider preparing or serving. To each his own!

Green Bean Casserole

Beans and Sauce:

Table salt
2 pounds green beans, ends trimmed, and halved
3 Tbsp. unsalted butter
1 pound white button mushrooms, stems trimmed, wiped clean, and broken into 1/2 inch ieces
3 medium garlic cloves, minced or pressed (1 Tbsp)
Ground black pepper
3 Tbsp. all-purpose flour
1.5 cups low-sodium chicken broth
1.5 cups heavy cream

Topping:

4 slices white sandwich bread, each torn into quarters
2 Tbsp. unsalted butter, softened
1/4 tsp. table salt
1/8 tsp. ground black pepper
3 cups canned fried onions (6 oz, about one can)

For the topping: Pulse bread, butter, salt & pepper in a food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.

For the beans and sauce: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 Tbsp. of table salt, and the 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.

Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 tsp. salt, and 1/8 tsp. 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 3.5 cups, about 12 minutes. Season with salt and pepper to taste.

Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13x9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

Serves 10-12
Cooks Illustrated November & December 2006

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Tasty & Easy Green Bean Recipes

Armenian Green Beans with Ground Meat and Tomatoes (Fassoulia)
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Cream of Green Bean Soup (Company's Coming)
Fried Green Beans
Ginger Garlic Green Beans
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Greek Potatoes and Green Beans
Green Bean Soup (Company's Coming)
Green Beans a'la Waterman's
Green Beans Almondine
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Green Beans Almondine (with an Asian flair)
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Green Beans Provençal, Cooking Light
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