Ingredients for America's Test Kitchen Green Bean Casserole
- White Bread
- 4 tablespoons Unsalted Butter
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 cup French Fried Onions
- Fresh Green Beans
- Dried Porcini Mushrooms
- Onion
- White Button Mushrooms
- 1 pound Cremini Mushrooms
- 1 teaspoon Fresh Thyme
- Garlic Cloves
- All Purpose Flour
- 1/2 cup Low Sodium Chicken Broth
- 1/4 cup Heavy Cream
- 1/2 cup finely chopped Shallots
- 1 (14.5 ounce) can Green Beans
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How to Make America's Test Kitchen Green Bean Casserole
- Preheat oven to 375°F (190°C).
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 pound of sliced cremini mushrooms and cook until softened and browned, about 8-10 minutes.
- Stir in 1/2 cup of finely chopped shallots and cook for 2 minutes more.
- In a small bowl, whisk together 1/2 cup of chicken broth, 1/4 cup of heavy cream, 1 teaspoon of fresh thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Add the mushroom mixture to a large bowl. Pour the broth mixture over the mushrooms and stir to combine.
- Add 1 (14.5 ounce) can of green beans, drained, to the bowl and gently toss to coat.
- Pour the green bean mixture into a greased 9x13 inch baking dish.
- In a separate bowl, combine 1 cup of French fried onions with 2 tablespoons of melted butter.
- Sprinkle the onion mixture evenly over the green bean casserole.
- Bake for 20-25 minutes, or until heated through and bubbly.
- Let cool for a few minutes before serving. Garnish with extra fresh thyme, if desired.
Nutrition Information (Approximate per serving)
Sodium
92 g
Sugar
26g
Fat
106g
Carbs
8g
