Forget about the canned mushroom soup and French’s French fried onions with enough fat to bring on a heart attack. This year, impress the fam by whipping up that famous casserole side dish from scratch. Here’s how I do it.
Classic Green Bean Casserole
Serves 10 to 12. Adapted from Cook’s Illustrated
The components of the casserole can be prepared ahead of time. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed. This recipe can be halved and baked in a 2-quart (or 8-inch-square) baking dish. If making a half batch, reduce the cooking time of the sauce in step 3 to about 6 minutes (1 3/4 cups) and the baking time in step 4 to 10 minutes.
3 cups frizzled onions
Beans and Sauce
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
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