Americas Test Kitchen Green Bean Casserole Recipes

GREEN BEAN CASSEROLE

Green Bean Casserole image

Provided by Food Network Kitchen

Time 55m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter, plus more for the baking dish
1/2 cup chopped onions
2 cups sliced mushrooms
One 10.5-ounce can cream of mushroom soup
1 cup heavy cream
1 cup shredded white Cheddar
Kosher salt and freshly ground black pepper
One 16-ounce bag frozen cut or French-style green beans, thawed
One 2.8-ounce can fried onion rings

Steps:

Melt the butter in a large skillet over medium heat. Add the onions and cook for 2 minutes. Add the mushrooms and cook until golden, 4 to 5 minutes.
Stir in the soup and cream and bring to a simmer. Add the Cheddar and season with salt and pepper. Stir in the green beans and toss to coat.
Butter a 1 1/2-quart baking dish, spoon in the green bean mixture and top with the fried onions. Bake until bubbly, about 30 minutes.

AMERICA'S TEST KITCHEN GREEN BEAN CASSEROLE

America's Test Kitchen Green Bean Casserole image

From The Cook's Country Cookbook. Excellent version of the Campbell's classic, made with fresh ingredients. Fantastic mushroom flavor!

Provided by Jmommy209

Categories Vegetable

Time 40m

Yield 3 qt, 8-10 serving(s)

Number Of Ingredients 19

Ingredients

4 slices hearty white bread, torn into large pieces
2 tablespoons unsalted butter, softened
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups French-fried onions
2 tablespoons salt
1 teaspoon salt
2 lbs fresh green beans, ends trimmed, cut on the diagonal into 2 inch pieces
1/2 ounce dried porcini mushrooms, rinsed well
6 tablespoons unsalted butter
1 onion, minced
12 ounces white button mushrooms, cut into 1/4 inch slices
12 ounces cremini mushrooms, cut into 1/4 inch slices
2 tablespoons fresh thyme, minced
1/4 teaspoon pepper
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup low sodium chicken broth
2 cups heavy cream

Steps:

For the topping: pulse the bread, softened butter, salt and pepper in a food processor until the mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with the onions; set aside.
For the beans: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Bring 4 qt water to a boil in a large pot. Add 2 tbsp salt and the beans. Cook until bright green and slightly crunchy, 4 to 5 minutes. Drain the beans and plunge immediately into a large bowl filled with ice water to stop cooking. Spread the beans out on a paper towel-lined baking sheet to drain.
Meanwhile, cover the dried porcini mushrooms with 1/2 cup hot tap water in a small microwave-safe bowl; cover with plastic wrap, cut several steam vents with a paring knife, and microwave on high power for 30 seconds. Let stand until the mushrooms soften, about 5 minutes. Lift the mushrooms from the liquid with a fork and mince using a chef's knife (you should have about 2 tablespoons). Pour the liquid through a paper towel-lined sieve and reserve.
Melt the butter in a large nonstick skillet over medium-high heat until the foaming subsides, about 1 minute. Add the onion, button and cremini mushrooms and cook until the mushrooms release their moisture, about 2 minutes. Add the porcini mushrooms along with their strained soaking liquid, thyme, 1 tsp salt and pepper; cook until all the mushrooms are tender and the liquid has reduced to 2 tablespoons, about 5 minutes. Add the garlic and saute until aromatic, about 30 seconds. Add the flour and cook for about 1 minute. Stir in the broth and reduce the heat to medium. Stir in the cream and simmer gently until the sauce has the consistency of a dense soup, about 15 minutes.
Arrange the beans in a 3-quart gratin dish. Pour the mushroom mixture over the beans and mix to coat the beans evenly. Sprinkle with the breadcrumb mixture and bake until the top is golden brown and the sauce is bubbling around the edges, about 15 minutes. Serve immediately.

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