Green Bean Casserole

Ingredients

Equipment Needed

• •Large pot for blanching
• •Large skillet or sauté pan
• •Heavy-bottomed pot or Dutch oven for frying
• •Instant-read or candy thermometer
• •9x13 inch baking dish or 3-quart gratin dish
• •Spider or slotted spoon for frying

Instructions

1. 1

   Blanch the green beans

   Bring a large pot of heavily salted water to a rolling boil. It should taste like the sea. Prepare a large bowl of ice water and set it nearby. Add the trimmed green beans to the boiling water and cook for exactly 4 minutes. They should turn vivid green and retain a slight snap when you bite one. Drain immediately and plunge into the ice bath. This stops the cooking cold. Leave them in the ice water for 3 minutes, then drain thoroughly and spread on a kitchen towel to dry. Wet beans make watery casserole.

   If using frozen green beans, skip the blanching. Thaw them completely and pat very dry before proceeding.
2. 2

   Cook the mushrooms

   Melt 1 tablespoon of butter in a large skillet over high heat. When the foam subsides, add half the sliced mushrooms in a single layer. Don't stir. Let them sit undisturbed for 2 minutes until they develop golden brown color on the bottom. Stir once, cook another minute, then transfer to a bowl. Repeat with another tablespoon of butter and the remaining mushrooms. Crowded mushrooms steam instead of sear. Work in batches. Season the cooked mushrooms with a pinch of salt.

3. 3

   Build the cream sauce

   In the same skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the flour and whisk constantly for 2 minutes. The raw flour smell will fade and the mixture will turn slightly golden. This is your roux. Gradually pour in the chicken stock while whisking vigorously to prevent lumps. The sauce will seize up initially, then smooth out. Keep whisking. Add the cream in a steady stream, still whisking. Bring to a gentle simmer and cook for 5 minutes until the sauce coats the back of a spoon. Stir in the soy sauce and nutmeg. Taste and adjust salt and pepper. The sauce should be savory and rich with a subtle earthiness from the nutmeg.

   The soy sauce adds depth without any detectable Asian flavor. Trust me on this. It's the secret weapon.
4. 4

   Prepare the fried onions

   Slice the onions into thin rings, about 1/8 inch thick. Separate them into individual rings. In a shallow bowl, combine 1 cup flour with the cayenne and a generous teaspoon of salt. Pour vegetable oil into a heavy pot or Dutch oven to a depth of 2 inches. Heat to 375 degrees. Use a thermometer. Dredge handfuls of onion rings in the seasoned flour, shake off excess, and fry in batches until deep golden brown, about 2 minutes per batch. Transfer to a paper towel-lined sheet pan and season with a pinch more salt while still hot. They should be crisp enough to shatter when you bite them.

   If time is short, use store-bought French's fried onions. I won't tell anyone. Spread them on a sheet pan and warm in a 350 degree oven for 5 minutes to refresh their crunch.
5. 5

   Assemble the casserole

   Preheat your oven to 375 degrees. Fold the seared mushrooms into the cream sauce. Add the blanched green beans and stir gently until every bean is coated. Pour into a 9x13 inch baking dish or a 3-quart gratin dish. The mixture should come within half an inch of the rim. Smooth the top with a spatula.

6. 6

   Bake until bubbling

   Place the casserole on a sheet pan to catch any drips. Bake uncovered for 25 minutes. The sauce should be bubbling vigorously around the edges and the surface will look slightly set. Remove from oven.

7. 7

   Add the crispy crown

   Scatter the fried onions generously over the top. Don't be timid. The onions are half the point. Return to the oven for 10 more minutes until the onions are deeply golden and the sauce is bubbling through in places. The kitchen will smell like Thanksgiving.

8. 8

   Rest and serve

   Let the casserole rest for 5 minutes before serving. This allows the sauce to thicken slightly and prevents burns from molten cream. Serve family-style directly from the baking dish with a large spoon. Each portion should include a generous pile of those crispy onions.

Chef Tips

• •Select green beans that snap cleanly when bent. Limp beans indicate age and will turn to mush in the casserole. Haricots verts work beautifully if you want an elegant presentation.
• •For vegetarian guests, substitute vegetable stock for the chicken stock. The soy sauce and mushrooms provide enough savory depth to carry the dish.
• •This casserole reheats remarkably well. Cover with foil and warm at 325 degrees for 20 minutes. Add fresh fried onions just before serving to restore the crunch.
• •A 3-quart oval gratin dish makes a more attractive presentation than a rectangular baking dish. The wider surface means more crispy onion territory.
• •Leftover casserole makes an unconventional but excellent omelet filling the next morning. I speak from experience.

Advance Preparation

• •Green beans can be blanched and dried up to 2 days ahead. Store refrigerated in a sealed container lined with paper towels.
• •The mushroom cream sauce can be made up to 3 days ahead and refrigerated. Reheat gently over medium-low heat, adding a splash of cream if it has thickened too much.
• •The assembled casserole (without onion topping) can be refrigerated overnight. Add 10 minutes to the initial baking time since it will be cold.
• •Fried onions can be prepared up to 6 hours ahead and stored uncovered at room temperature. Crisp them in a 350 degree oven for 5 minutes before topping the casserole.
• •For large gatherings, double the recipe and use two baking dishes rather than one enormous one. Two dishes heat more evenly.

Frequently Asked Questions

Nutrition Information

1 serving (about 340g)