Green Bean Casserole

When it comes to feeding a crowd, few things can satisfy like a bubbling creamy casserole. Green Bean Casserole is a retro dish from an era when canned and frozen foods were elevated to symbols of prosperity. The original recipe was developed in 1955 by Dorcas Reilly, who was the Test Kitchen Manager at the Campbell's Soup company, as a way to sell more cans of Condensed Cream of Mushroom Soup. Hugely popular, it has since risen to the ranks of an American classic. For many, the Thanksgiving table would be incomplete with out it. Trends in the modern kitchen are moving away from relying on heavily processed foods, instead embracing fresh ingredients and traditional culinary technique. Thankfully, the comforting flavors of this classic dish can be recreated from scratch.

Ingredients:

2 pounds green bean

2 tablespoons olive oil

1 pound cremini or button mushrooms, sliced

6 tablespoons butter, divided

4 sprigs fresh thyme

1 teaspoon sherry vinegar (optional)

2 tablespoon flour

1 1/4 cup whole milk

1 cup heavy cream

Pinch of ground nutmeg

4 cloves garlic

1/4 cup parmesan, grated

Salt and fresh ground black pepper

3/4 cup French's fried onions (see notes)

Directions:

Preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Working in batches, cook green beans for 2 to 3 minutes, until bright green and just about halfway to tenderness. You want the beans to still have a crisp bite. Remove with slotted spoon and drain in colander. Run under cold water to stop cooking. When cool, trim off the stem ends, and set aside to continue draining in colander.

Heat olive oil in a large skillet over medium-high heat. Add mushrooms, toss in oil, then let cook for 2-4 minutes without stirring. When bottom layer has started to turn golden brown, toss the mushrooms and continue cooking, stirring occasionally for another 6 minutes. Mushrooms should start to evenly brown, and release a lot of moisture. Next, add 4 tablespoons of the butter and thyme sprigs. Keep browning and stirring for an additional 6 to 8 minutes. As the excess water cooks off, the mushrooms should take on a rich dark brown color and glisten with the butter. When perfectly browned, add the sherry vinegar (if using) and stir to quickly cook off the liquid. Take off heat and season to taste with salt and black pepper. Remove herb stems, and set aside.

In a large saucepan, melt the remaining 2 tablespoons of butter over medium-low heat. Whisk in the flour all at once, making sure to fully incorporate with the butter. Cook, whisking frequently, until the roux takes on a golden color, and has a nutty toasted smell, about 4 minutes. Pour the milk and cream in a steady stream, while whisking to break up any clumps. Raise the heat and bring the sauce to a gentle simmer. Continue to whisk as the sauce thickens, cooking for another 6 to 8 minutes until silky smooth. Take off the heat and whisk in the nutmeg, garlic, and parmesan. When cheese has fully melted in, taste and then season with salt and black pepper.

Arrange the green beans in a 2 quart baking dish, then layer the mushrooms on top. Pour the sauce evenly over the top. It might not look like enough sauce, but it will melt into the dish as it bakes. Cover tightly with foil and bake for 25 to 30 minutes until sauce is bubbly. Remove foil, and continue to bake for an additional 15 to 20 minutes until top and edges start to brown. Add the fried onions over the top and then bake until they lightly darken and smell fragrant, about 3 more minutes. Remove and let dish rest for 10 minutes before serving.

Notes:

This dish would be gorgeous with your favorite wild mushrooms. Try oyster mushrooms, porcini, black trumpets, or even shiitake mushrooms. Using a combination of half mixed wild mushrooms with half button or cremini would also work beautifully.

For ambitious cooks, try making your own fried onions. Thinly sliced shallot rings, tossed in cornstarch, and deep-fried crisp are worth the extra work. However, there is something delightfully perfect about French's fried onions.

This rediscovered American classic is sure to be a hit for your guests, both young and old. Enjoy!