Classic Green Bean Casserole

Name: Classic Green Bean Casserole
Yield: Serves 10 to 12
Ingredients: 4 slices, white sandwich bread, each slice torn into quarters; 2 tablespoons, unsalted butter, softened; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 3 cups, canned fried onions (about 6 ounces); , Table salt; 2 pounds, green beans, ends trimmed, and halved; 3 tablespoons, unsalted butter; 1 pound, white button mushrooms, stems trimmed, wiped clean, and broken into 1/2-inch pieces (see illustrations below); 3 medium cloves, garlic, minced or pressed through garlic press (about 1 tablespoon); , Ground black pepper; 3 tablespoons, unbleached all-purpose flour; 1 1/2 cups, low-sodium chicken broth; 1 1/2 cups, heavy cream

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Appears in Cook's Illustrated November/December 2006

Side Dishes

Vegetables

SERVES10 to 12

TIME1½ hours

WHY THIS RECIPE WORKS

Using fresh green beans rather than frozen or canned was our first update to the classic green bean casserole recipe. In place of canned soup, we made a mushroom variation of the classic French velouté sauce. Ultimately, we found that the c...

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