Green Bean Casserole From Cooks Illustrated

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My sister-in-law told me about this version of green bean casserole. This is a great recipe made with fresh ingredients!!

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Steps

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For the topping: pulse bread , butter , salt , and pepper in food processor until mixture resembles coarse crumbs , about 10 one-second pulses.

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Transfer to large bowl and toss with onions.

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Set aside.

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Adjust oven rack to middle position and heat oven to 425 degrees.

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Fill large bowl with ice water.

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Bring 4 qts.

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Of water to boil in large dutch oven.

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Add two tbls.

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Salt and the green beans.

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Cook beans until bright green and crisp-tender , about 6 minutes.

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Drain beans in colander and plunge immediately into ice water to stop cooking.

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Spread beans on paper towel-lined baking sheet to drain.

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Add butter to now-empty dutch oven and melt over medium-high heat until foaming subsides.

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Add mushrooms , garlic , 3 / 4 teaspoons salt , and 1 / 8 teaspoons pepper.

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Cook until mushrooms release moisture and liquid evaporates , about 6 minutes.

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Add flour and cook for 1 minute , stirring constantly.

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Stir in broth and bring to simmer , stirring constantly.

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Add cream , reduce heat to medium.

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Ingredients

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white bread, unsalted butter, table salt, ground black pepper, fried onions, green beans, white button mushrooms, garlic cloves, fresh ground black pepper, unbleached all-purpose flour, low sodium chicken broth, heavy cream