Name: Extra-Crunchy Green Bean Casserole
Total time: 1 h 30 min
Yield: Serves 6 to 8
Ingredients: 1/2 cup panko bread crumbs; 1 tablespoon unsalted butter, melted; 21/2 cups canned fried onions; 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; 11/2 teaspoons salt; 1/2 teaspoon pepper; 1/4 cup all-purpose flour; 11/2 cups chicken broth; 11/2 cups heavy cream; 1/2 cup dry white wine

Extra-Crunchy Green Bean Casserole

By Alli Berkey

Published on August 13, 2017

Time

1½ hours

Yield

Serves 6 to 8

Featured Comment

"Now I can't eat 'regular' green bean casserole. This one has such fresh flavor with a super nice crunch on top." —Shaun B.

Ingredients

Topping

½ cup panko bread crumbs1 tablespoon unsalted butter, melted2½ cups canned fried onions

Casserole

2 pounds green beans, trimmed and cut into 1-inch pieces3 tablespoons unsalted butter1 pound cremini mushrooms, trimmed and sliced thin1 tablespoon minced fresh thyme2 garlic cloves, minced1½ teaspoons salt½ teaspoon pepper¼ cup all-purpose flour1½ cups chicken broth1½ cups heavy cream½ cup dry white wine

Before You Begin

White mushrooms can be substituted for the cremini, if desired.

Make Ahead: At end of step 4, let casserole cool completely, then 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.

Instructions

for the topping

Combine ½ cup panko and 1 tablespoon melted unsalted butter in bowl. Microwave, stirring occasionally, until panko is golden brown, about 2 minutes. Let cool completely, then stir in 2½ cups canned fried onions; set aside.

for the casserole

Adjust oven rack to middle position and heat oven to 400 degrees. Combine 2 pounds green beans, trimmed and cut into 1-inch pieces, and ½ 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 3 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add 1 pound cremini mushrooms, sliced thin; 1 tablespoon minced thyme; 2 minced garlic cloves; 1½ teaspoons table salt; and ½ teaspoon pepper and cook until liquid is nearly evaporated, 6 to 8 minutes.

Stir in ¼ cup all-purpose flour and cook for 1 minute. Slowly whisk in 1½ cups chicken broth, 1½ cups heavy cream, and ½ cup white 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.