For many, no Thanksgiving side dish spread is complete without a homemade green bean casserole. According to Campbell’s Soup Company, which is responsible for the original recipe, it’s served at 20 million tables every year. There are nearly as many variations as there are Thanksgiving tablescapes. And sure, you could go with the tried-and-true French’s Green Bean Casserole (with canned soup and canned green beans, it’s certainly the easy choice). But upgrading to a homemade sauce and fresh green beans isn’t that much more difficult—and if you ask us, it tastes worlds better.
In 2016 test kitchen director Chris Morocco set out to develop his ideal version of the classic green bean casserole recipe. He swapped out store-bought cream of mushroom soup in favor of fresh sliced criminis and a béchamel finished with Parmesan cheese. Well-browned mushrooms are crucial for building flavor here, so he cooked them in batches, making sure not to season them until they were beautifully caramelized (salting too soon will lead to soggy, steamed mushrooms).
Then came the onion topping. You may assume Chris opted for DIY fried shallots (and you certainly could if you’re so inclined), but he threw us a curveball. According to Chris, French’s Crispy Fried Onions are famous for a reason: “They are astonishingly delicious and practically define this Thanksgiving classic,” so we let them stay.
While many a casserole dish can be made ahead of time, this green bean casserole is best made day-of, so plan accordingly and use the bake time to work on a few other perfect side dishes, like our Ultra-Creamy Mashed Potatoes, a streamlined cranberry sauce, and a cornflake-topped sweet potato casserole.
Ingredients
8 servings
2
lb. green beans
Kosher salt
2
Tbsp. extra-virgin olive oil, divided
1
lb. crimini mushrooms, sliced, divided
6
Tbsp. unsalted butter, divided
4
large sprigs thyme, divided
2
Tbsp. all-purpose flour
1¼
cups whole milk
1
cup heavy cream
4
garlic cloves, finely grated
½
cup grated Parmesan
Freshly ground black pepper
¾
cup French’s fried onions
Preparation
Step 1
Place rack in middle of oven; preheat oven to 375°. Working in batches, cook 2 lb. green beans in a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.
Step 2
Heat 1 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook ½ lb. crimini mushrooms, sliced, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. unsalted butter and 2 large thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with kosher salt and transfer to a plate. Repeat with 2 Tbsp. unsalted butter, salt, and remaining 1 Tbsp. extra-virgin olive oil, ½ lb. crimini mushrooms, sliced, and 2 large thyme sprigs.
Step 3
Melt remaining 2 Tbsp. unsalted butter in a large saucepan over medium-low. Whisk in 2 Tbsp. all-purpose flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in 1¼ cups whole milk and 1 cup heavy cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in 4 garlic cloves, finely grated, and ½ cup grated Parmesan; season with salt and freshly ground pepper.
Step 4
Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over bean mixture (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with ¾ cup French’s fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.
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