What is Thanksgiving without a string bean casserole? This one will put your Cambell Mushroom’s Soup/Durkee onion one to shame. It can even be assembled ahead of time. Combine the beans and cooled sauce in a baking dish, cover with aluminum foil and refrigerate for up to 24 hours. To serve, heat the casserole in a 350- degree oven for 10 minutes, then add the topping and bake as directed. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Lars own (Larsown.com) imported crispy onions are worth hunting for, if not, substitute with Durkee.
String Bean Casserole
What is Thanksgiving without a string bean casserole? This one will put your Cambell Mushroom’s Soup/Durkee onion one to shame. It can even be assembled ahead of time. Combine the beans and cooled sauce in a baking dish, cover with aluminum foil and refrigerate for up to 24 hours. To serve, heat the casserole in a 350- degree oven for 10 minutes, then add the topping and bake as directed. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Lars own (Larsown.com) imported crispy onions are worth hunting for, if not, substitute with Durkee.
Nutrition
Ingredients
Method
- FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.
- FOR THE VEGETABLES: In a large skillet over medium heat, melt 2 tablespoons butter. Add onion and garlic, sauté until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Set aside to cool.
- FOR THE STRING BEANS: Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
- FOR THE SAUCE: Dissolve the cornstarch in 1/4-cup of the broth. Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add broth and heavy cream. When almost at a boil whisk the cornstarch and water together, then pour into the saucepan and bring to a simmer, about 30 seconds. Stir in cayenne, nutmeg, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Remove from heat, and let cool to room temperature. Pour over beans and vegetable mix, and toss to combine. Butter a 9-by-13-inch glass or ceramic baking pan. Spread the green-bean mixture over the bottom. Cover with foil, and refrigerate until just before serving.
- Preheat oven to 350 degrees. Sprinkle topping and bake until golden brown, about 30 minutes.
