Green Bean Casserole for the Skeptical

I'm not a huge casserole fan.

I don't like mushrooms.

And I loathe cream of mushroom soup.

  So why am I presenting a Green Bean Casserole recipe?

This recipe comes from Cook's Illustrated, those crazy folk who treat cooking like a science project, experimenting with ingredients, methods, and everything else involved in culinary adventure.

 Which is much like how Ryan likes to cook, come to think of it, which makes eating his concoctions exhilarating and perturbing all at once.

 But, this recipe is presented in it's refined form, and best results.  

 It's the kind of recipe that is so good, and so rich that I make it once (twice if we're lucky) a year, because everything is made from scratch (except for French's Onions on top, which really can't be replicated by any amount of frying) which mentally helps to know there aren't any spooky ingredients lurking.  But beware, if you take this to the family potluck, they may request it every time.

• 4 slices white 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 oz.)
• 2 lbs green beans, ends trimmed and halved
• 3 tablespoons unsalted butter
• 1 lb white button mushrooms, stems trimmed, wiped clean, and broken into 1/2-inch pieces
• 3 medium garlic cloves, minced
• fresh ground black pepper
• 3 tablespoons unbleached all-purpose flour
• 1 1/2 cups low sodium chicken broth 
• 1 1/2 cups heavy cream

Directions:

1. 1 For the topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about 10 one-second pulses. Transfer to large bowl and toss with onions; set aside.
2. 
   
   2  Adjust oven rack to middle position and heat oven to 425 degrees.
3. 
   
   3  Fill large bowl with ice water. Bring 4 qts. of water to boil in large Dutch oven. Add two tbls. salt and the green 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.
4. 
   
   4  Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoons salt, and 1/8 teaspoons 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 1/2 cups, about 12 minutes. Season with salt and pepper to taste.
5. 
   
   5  Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3 quart (or 13 x 9") baking dish. Sprinkle with topping and bake until top is golden brown ans sauce is bubbling around edges, about 15 minutes. Serve immediately.
6. 
   
   6  To prepare ahead: Store breadcrumb topping in an airtight container in the refrigerator and combine with the onion just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove plastic wrap and heat 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" square) baking dish. Reduce cooking time of the sauce in Step 3 to about 6 minutes and the baking time in Step 4 to 10 minutes.