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Thanksgiving: Make-Ahead Green Bean Casserole

Source of Recipe


Cook's Country



List of Ingredients



• Topping:
  
• 2 slices hearty white sandwich bread, torn into pieces
  
• 2 Tbsp unsalted butter, melted
  
• ¼ tsp salt
  
• 2 cups canned fried onions
  
• .
  
• Casserole:
  
• 3 Tbsp unsalted butter
  
• 10 ounces white mushrooms, sliced thin
  
• 1 tsp salt
  
• ½ tsp pepper
  
• 6 cloves garlic, minced
  
• ½ tsp dried thyme
  
• ¼ cup all-purpose flour
  
• ½ cup white wine
  
• 1½ cups low-sodium chicken broth
  
• 1½ cups heavy cream
  
• 2 pounds green beans, trimmed and cut into 1-inch pieces
  
• ¼ cup cornstarch
  






Instructions



1. For the Topping:
   Pulse bread, butter, and salt in food processor until coarsely ground. Combine bread mixture and onions in bowl; transfer to zipper-lock freezer bag, and freeze.
   
   
2. For the Casserole:
   Melt butter in large skillet over medium heat. Add mushrooms, salt and pepper, and cook until liquid has evaporated, about 5 minutes. Add garlic and thyme, and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in wine, broth, and cream and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Toss green beans with cornstarch in large bowl and transfer to 13-by-9-inch baking dish. Pour warm mushroom sauce evenly over beans. Let cool completely, wrap with plastic wrap, cover with foil, and freeze.
   
   
3. To Serve:
   Adjust oven rack to middle position and heat oven to 400° F.
   Remove plastic from baking dish and replace foil. Bake until sauce is bubbling and beans are tender, about 80 minutes, stirring beans thoroughly after 50 minutes. Remove foil and spread topping mixture over beans. Bake until golden brown, about 8 minutes. Serve.
   
   Serves 10 to 12
   
   






Final Comments


From Cook's Country
(October-November 2008)