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Loaded Green Bean Casserole

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"After turkey, I'll bet this is the second most popular dish at Thanksgiving tables. I'll also bet that most of us have been scolded by our mothers for picking the crispy onion rings off the top before dinner was served. While most people use the recipe from the soup can label, I decided to make this perennial favorite from scratch. If I was going to take the time to do that, then it had to be over the top. I tested and tasted this classic several times. It's creamy, rich, and has great texture. Tasting the results multiple times wasn't a problem. Trust me."

List of Ingredients

â—¦ 1 tablespoon unsalted butter
â—¦ 2 tablespoons plus ¾ teaspoon kosher salt
â—¦ 1 ½ pounds green beans, trimmed and cut in half
â—¦ 2 tablespoons canola oil
â—¦ 10 ounces pancetta, chopped into ¼-inch cubes
â—¦ 8 ounces cremini mushrooms, sliced ¼-inch thick
â—¦ 1 cup finely chopped white onions
â—¦ 2 cloves garlic, minced
â—¦ ¼ cup all-purpose flour
â—¦ 2 cups whole milk, hot
â—¦ 3 cups heavy cream, hot
â—¦ 3 ½ cups French fried onions
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ½ cup (2 ounces) grated Monterey Jack
â—¦ ½ cup (2 ounces) grated white extra-sharp Cheddar


Recipe

Preheat the oven to 350° F. Butter a deep 10 x 10-inch baking dish.

Bring a large pot of water and 2 tablespoons of the salt to a boil. Fill a bowl with cold water and ice. Add the green beans to the boiling water and cook until tender but still crunchy, 3 to 4 minutes. Drain the beans in a colander and immediately plunge them into the bowl of ice water. When the beans are chilled, drain again.

Heat the canola oil in a large skillet over medium heat. Add the pancetta and sauté until lightly brown, 3 to 4 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the mushrooms to the skillet and sauté until lightly brown, 4 to 5 minutes. Using a slotted spoon, transfer the mushrooms to the bowl with the pancetta. Add the onions to the same skillet and sauté until soft, 4 to 5 minutes. Add the garlic and sauté until fragrant, about 1 minute.

Discard all but ¼ cup fat from the skillet. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk and cream and bring to a boil. Reduce the heat and simmer until thick, stirring occasionally, 4 to 5 minutes.

Combine the beans, the pancetta-mushroom mixture, 1 ½ cups of the French fried onions, the remaining ¾ teaspoon salt, the pepper, and the cream sauce in a bowl. Mix well and pour into the prepared baking dish. Sprinkle 1 cup of the French fried onions over the casserole. Top with the grated Monterey Jack and Cheddar and then finish with a layer of the remaining 1 cup French fried onions on top. Bake for 30 to 35 minutes, until the cheeses are melted and the sauce is bubbly.

Makes 6 to 8 servings