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Thanksgiving: Green Bean Casserole

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"Created by the Campbell's Soup test kitchen in 1955 as a way to promote its cream soups, green bean casserole grew wildly popular, and eventually became an essential part of a Thanksgiving spread for many American families. The original recipe called for just five ingredients, most of which were commercially packaged and readily available: canned green beans, cream of mushroom soup, milk, soy sauce, and fried onions in a can. Like all nostalgic dishes, the recipe can be tinkered with just so much, lest the outcome be too different from the one fondly remembered. Here, fresh green beans and mushrooms, a simple white sauce that holds everything together, and a topping of quick-fried shallots create a flavorful update that nevertheless manages to honor the original. The casserole can be assembled up to two days ahead, then topped with parmesan and breadcrumbs before baking; keep, covered, in the refrigerator until ready to cook."

List of Ingredients

â—¦ 6 tablespoons unsalted butter, plus more, softened, for baking dish
â—¦ 1 onion, cut into ¼-inch dice
â—¦ 1 pound button mushrooms, stems trimmed, quartered
â—¦ Coarse salt and freshly ground pepper
â—¦ 1 ½ pounds green beans, trimmed and cut into 2-inch pieces
â—¦ ¼ cup plus 2 tablespoons all-purpose flour
â—¦ 2 cups milk
â—¦ Pinch of cayenne
â—¦ Pinch of freshly grated nutmeg
â—¦ 1 cup grated parmesan (3 ounces)
â—¦ ¼ cup breadcrumbs
â—¦ ½ cup neutral-tasting oil, such as safflower
â—¦ 3 shallots, cut crosswise into â…›-inch rings


Recipe

In a large skillet, melt 2 tablespoons butter over medium heat. Sauté onion, stirring occasionally, until it begins to soften, about 4 minutes. Add mushrooms and cook until softened and most of the liquid has evaporated, stirring occasionally, about 8 minutes. Season with salt and pepper. Let cool.

Prepare an ice-water bath. Bring a large saucepan of water to a boil; add 1 tablespoon salt. Blanch beans until bright and just tender, 4 to 5 minutes. Drain; plunge into ice bath. Drain beans; toss with mushroom mixture.

In a medium saucepan over medium heat, melt the remaining 4 tablespoons butter. Add ¼ cup flour, and whisk constantly until mixture begins to turn golden, 2 to 3 minutes. Whisking constantly, gradually pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne and nutmeg, and season with salt and pepper. Let cool completely, stirring occasionally. Pour over bean mixture; toss to combine.

Preheat oven to 375° F. Butter a 2-quart glass or ceramic baking dish. Spread half the bean mixture over the bottom. Sprinkle with half the parmesan, and layer with remaining green beans. Combine the remaining parmesan and the breadcrumbs, and sprinkle on top. Cover casserole with foil and bake until mixture is bubbly and heated through, about 55 minutes. Uncover and cook until top is golden brown, about 15 minutes more.

Meanwhile, heat oil in a medium skillet over medium-high. Toss shallot rings with remaining 2 tablespoons flour; fry in batches, turning frequently, until golden brown. Using a slotted spatula, transfer to paper towels to drain. Once casserole has finished baking, remove from oven; top with shallots and let cool slightly before serving.

Serves 8