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Nutrition Facts

Serving Size 1 (228g)

Recipe makes 10 servings

The following items or measurements are not included below:

fried onions

Calories 252
Calories from Fat 178 (70%)
Amount Per Serving %DV
Total Fat 19.8g 30%
Saturated Fat 12.1g 60%
Monounsaturated Fat 5.5g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 64mg 21%
Sodium 159mg 6%
Potassium 410mg 11%
Total Carbohydrate 16.2g 5%
Dietary Fiber 3.9g 15%
Sugars 2.6g
Protein 5.6g 11%

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Thanksgiving 2008

DrGaellon

Green Bean Casserole from Cooks Illustrated

Recipe #201819 | 45 min | 15 min prep | add private note
KathyP53

By: KathyP53
Dec 24, 2006

My sister-in-law told me about this version of green bean casserole. This is a great recipe made with fresh ingredients!

SERVES 10 -12 (change servings and units)

Ingredients

Directions

  1. 1
    For the topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about 10 one-second pulses. Transfer to large bowl and toss with onions; set aside.
  2. 2
    Adjust oven rack to middle position and heat oven to 425 degrees.
  3. 3
    Fill large bowl with ice water. Bring 4 qts. of water to boil in large Dutch oven. Add two tbls. salt and the green beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain.
  4. 4
    Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoons salt, and 1/8 teaspoons pepper; 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 cups, about 12 minutes. Season with salt and pepper to taste.
  5. 5
    Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3 quart (or 13 x 9") baking dish. Sprinkle with topping and bake until top is golden brown ans sauce is bubbling around edges, about 15 minutes. Serve immediately.
  6. 6
    To prepare ahead: Store breadcrumb topping in an airtight container in the refrigerator and combine with the onion just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove plastic wrap and heat casserole in a 425 degree oven for 10 minutes, then add the topping and bake as directed. This recipe can be halved and baked in a 2 quart (or 8" square) baking dish. Reduce cooking time of the sauce in Step 3 to about 6 minutes and the baking time in Step 4 to 10 minutes.

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Featured Reviews for This Recipe

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From: Yia Yia

On Jun 22, 2009

My daughter in law first served this at a family holiday dinner. It's so good...REALLY good! I've made this several times and I'll never make any other recipe for this dish. There's no way the canned version will ever be on my table again. Try this, you'll surely love it. Thanks for posting this, now I know exactly where it is!

0 people found this review helpful

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  • From: Chef #419915

    On Jan 11, 2009

    This is by far the best green bean casserole I have ever tasted. I will never make another as long as I live.

    0 people found this review helpful

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  • From: NillaWafer

    On Nov 25, 2008

    I have made this every Thanksgiving since it was published in Cook's Illustrated. It is far above the "canned" version of green bean casserole and well worth the effort.

    0 people found this review helpful

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    From: Rachel in NC

    On Dec 2, 2009

    Really awesome green bean casserole, however, extremely time consuming. If I was to ever make it again I would only slice the mushrooms to save time. If you have to only bring one dish this is a winner. I just had so many other things to make that were more important to do this one again along with the rest of T-day meal.

    1 person found this review helpful

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  • Read all 4 reviews

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