Summary: The quintessential classic of many holiday tables, green bean casserole. I’m starting with this make-ahead version for a few reasons. First of all, this is a really good one that is traditional but more fresh than the well-known condensed soup version plus you can make this recipe right now and freeze it for up to two months!
Ingredients:
- Topping:
- 2 slices high-quality white sandwich bread, torn into pieces
- 2 Tablespoons unsalted butter, melted
- ¼ teaspoon salt
- 2 cups canned fried onions
- Casserole:
- 3 Tablespoons unsalted butter
- 10 ounces white mushrooms, sliced thin
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 garlic cloves, minced
- ½ teaspoons dried thyme
- ¼ cup unbleached all-purpose flour
- ½ cup white wine or cooking wine
- 1½ cups low-sodium chicken broth
- 1½ cups heavy cream
- 2 pounds green beans, trimmed and cut into 1-inch pieces
- ¼ cup cornstarch
- Optional: ½ cup slivered almonds or ½ cup chopped water chestnuts
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