My brother Tom made this recipe for Thanksgiving and it is soooo good I had to get the recipe from him. I'm going to make it today for the neighbors so I wanted to convert it from the photo of the recipe he sent me into text so I could share it. It's similar to the classic, but with fresh green beans, fresh mushrooms, and no canned cream-of soup!
Serves 10 to 12 - I'd say less, but we'll see.
Recipe can be halved and baked in a 2-qt (or 8" square) baking dish. If so, reduce the cooking time of the sauce to about 6 minutes (reducing it to 1 3/4c.) and the baking time in step 4 to 10 minutes.
4 slices hearty white sandwich bread, torn into quarters
2 Tbl. unsalted butter, softened
1/4 tsp. salt
1/8 tsp. pepper
3 c. canned fried onions (about 6 oz.)
BEANS AND SAUCE
2 lb. fresh green beans, trimmed and halved crosswise (the store was out, so I'm going to try with really good frozen)
salt and pepper
3 Tbl. unsalted butter
1 lb. white mushrooms, trimmed and broken into 1/2 inch pieces
3 garlic cloves, minced
3 Tbl. all-purpose flour
1 1/2 c. low-sodium chicken broth (I'll use Better than Bouillon!)
1 1/2 c. heavy cream
1. For the topping: pulse bread, butter, salt and pepper in food processor until mixture resembles course crumbs - about 10 pulses. Transfer to large bowl and toss with canned fried onions; set aside.
2. For the beans and sauce: Adjust oven rack to middle position and heat oven to 425F. Fill large bowl with ice water. Line baking sheet with paper towels. Bring 4 quarts of water to boil in Dutch oven. Add beans and 2 Tbl. salt. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander, then plunge immediately into ice water to stop cooking. Spread beans on prepared baking sheet to drain.
3. Melt butter in now-empty Dutch oven over medium-high heat. Add mushrooms, garlic, 3/4 tsp. salt, and 1/8 tsp. pepper and cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium and simmer until sauce is thickened and reduced to 3 1/2 c., about 12 minutes. Season with salt and pepper to taste.
4. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-qt (or 13x9") baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.