Green Bean Casserole from Cooks Illustrated
Food & Cooking Tips
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
Try
Some of our Tasty & Easy Green Bean Recipes
Blanched Green Beans
Fried Green Beans
Green Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green Bean Casserole (Campbell's)
Green Bean Casserole (Cook's Illustrated)
Green Beans in Sour Cream & Tomato Sauce
Green Bean Salad
Green Bean Salad, Provencal
Green Beans with Ginger Butter
Green Beans with Shallots
Greek Green Beans
Greek Potatoes and Green Beans
Italian Green Beans (St. Anna Beans)
Oven Roasted Green Beans
Pears with Green Beans & Bacon
Sesame & Portobello Green Beans
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
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