Extra-Crunchy Green Bean Casserole
By Alli BerkeyPublished on August 13, 2017
Time
1½ hours
Yield
Serves 6 to 8
Ingredients
Topping
½ cup panko bread crumbs 1 tablespoon unsalted butter, melted2 ½ cups canned fried onionsCasserole
2 pounds green beans, trimmed and cut into 1-inch pieces3 tablespoons unsalted butter 1 pound cremini mushrooms, trimmed and sliced thin1 tablespoon minced fresh thyme 2 garlic cloves, minced1 ½ teaspoons salt ½ teaspoon pepper ¼ cup all-purpose flour 1 ½ cups chicken broth 1 ½ cups heavy cream ½ cup dry white wineBefore You Begin
White mushrooms can be substituted for the cremini, if desired.
Instructions
- Combine panko and melted butter in bowl. Microwave, stirring occasionally, until panko is golden brown, about 2 minutes. Let cool completely, then stir in fried onions; set aside.
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine green beans and 1/2 cup water in large bowl. Cover and microwave until green beans are just tender, about 8 minutes, stirring halfway through microwaving. Drain green beans in colander; set aside.
- Melt butter in 12-inch nonstick skillet over medium-high heat. Add mushrooms, thyme, garlic, salt, and pepper and cook until liquid is nearly evaporated, 6 to 8 minutes.
- Stir in flour and cook for 1 minute. Slowly whisk in broth, cream, and wine and bring to boil. Cook, stirring occasionally, until sauce has thickened, 4 to 6 minutes. Transfer green beans to 13 by 9-inch baking dish. Pour sauce over green beans and toss to combine.
- Bake until bubbling and green beans are completely tender, about 25 minutes. Remove from oven, top with fried-onion mixture, and let cool for 10 minutes. Serve.TO MAKE AHEAD: At end of step 4, let casserole cool completely. Cover dish with aluminum foil and refrigerate for up to 24 hours. To serve, bake, covered, until green beans are heated through and completely tender, about 40 minutes. Uncover and continue to bake until edges begin to brown, about 10 minutes longer.
for the topping
for the casserole
Time
1½ hoursYield
Serves 6 to 8Ingredients
Topping
½ cup panko bread crumbs
1 tablespoon unsalted butter, melted
2 ½ cups canned fried onions
Casserole
2 pounds green beans, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter
1 pound cremini mushrooms, trimmed and sliced thin
1 tablespoon minced fresh thyme
2 garlic cloves, minced
1 ½ teaspoons salt
½ teaspoon pepper
¼ cup all-purpose flour
1 ½ cups chicken broth
1 ½ cups heavy cream
½ cup dry white wine
Ingredients
Topping
½ cup panko bread crumbs
1 tablespoon unsalted butter, melted
2 ½ cups canned fried onions
Casserole
2 pounds green beans, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter
1 pound cremini mushrooms, trimmed and sliced thin
1 tablespoon minced fresh thyme
2 garlic cloves, minced
1 ½ teaspoons salt
½ teaspoon pepper
¼ cup all-purpose flour
1 ½ cups chicken broth
1 ½ cups heavy cream
½ cup dry white wine
Ingredients
Topping
½ cup panko bread crumbs
1 tablespoon unsalted butter, melted
2 ½ cups canned fried onions
Casserole
2 pounds green beans, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter
1 pound cremini mushrooms, trimmed and sliced thin
1 tablespoon minced fresh thyme
2 garlic cloves, minced
1 ½ teaspoons salt
½ teaspoon pepper
¼ cup all-purpose flour
1 ½ cups chicken broth
1 ½ cups heavy cream
½ cup dry white wine
Why This Recipe Works
We jump-started the cooking of the green beans in the microwave, which allowed for less stovetop cooking. And the microwave took just 8 unsupervised minutes, which is a plus on one of the busiest cooking days of the year. For the sauce, we browned the mushrooms to drive off moisture (to avoid a watery sauce) and develop deep flavor. Adding panko bread crumbs to the traditional fried-onion topping gave it extra crunch and saved us from having to further bake the topped casserole, an especially handy thing when oven space is at a premium.
Before You Begin
White mushrooms can be substituted for the cremini, if desired.
Instructions
- Combine panko and melted butter in bowl. Microwave, stirring occasionally, until panko is golden brown, about 2 minutes. Let cool completely, then stir in fried onions; set aside.
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine green beans and 1/2 cup water in large bowl. Cover and microwave until green beans are just tender, about 8 minutes, stirring halfway through microwaving. Drain green beans in colander; set aside.
- Melt butter in 12-inch nonstick skillet over medium-high heat. Add mushrooms, thyme, garlic, salt, and pepper and cook until liquid is nearly evaporated, 6 to 8 minutes.
- Stir in flour and cook for 1 minute. Slowly whisk in broth, cream, and wine and bring to boil. Cook, stirring occasionally, until sauce has thickened, 4 to 6 minutes. Transfer green beans to 13 by 9-inch baking dish. Pour sauce over green beans and toss to combine.
- Bake until bubbling and green beans are completely tender, about 25 minutes. Remove from oven, top with fried-onion mixture, and let cool for 10 minutes. Serve.TO MAKE AHEAD: At end of step 4, let casserole cool completely. Cover dish with aluminum foil and refrigerate for up to 24 hours. To serve, bake, covered, until green beans are heated through and completely tender, about 40 minutes. Uncover and continue to bake until edges begin to brown, about 10 minutes longer.
for the topping
for the casserole
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