Appears in Cook's Illustrated November/December 2006
The classic combo of green beans, condensed soup, and canned onions isn't bad. But for a holiday centered on homemade food, shouldn't every dish be great?
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...