MEGA-CRUNCHY Green Bean Casserole

In the half-lit glow of a 1950s kitchen, Dorcas Reilly unwittingly became a culinary alchemist, transforming mundane pantry staples into a dish that would solidify its place in the American holiday repertoire. Conceived in the Campbell Soup test kitchens, the green bean casserole, or "GBC" as I've come to call it, is an unlikely hero, a testament to the power of canned goods and the beauty of simplicity. This was a time when convenience was king, and pre-packaged products like Campbell's Cream of Mushroom Soup, canned green beans, and French's crispy fried onions became the holy trinity of this homespun concoction. It was created not just for palatability but also practicality, combining ubiquitous ingredients into a dish that was as easy to make as it was to enjoy.

But let me tell you, there is something enchanting about this humble dish that resonates with our collective palate. Each bite a reunion of textures and flavors; the crispy, fried onions that flirt with the line between decadence and comfort, the velvety smoothness of the cream of mushroom soup that envelopes each green bean with a motherly warmth, and the slight crunch of the beans that provides an unexpected but delightful resistance. It's not gourmet, it's not hip, and it certainly isn't haute cuisine. But the green bean casserole isn't about impressing Michelin inspectors; it's about a sense of belonging, tradition, and the warmth of familiarity. It's a dish of nostalgia, a culinary time machine that transports us back to the cozy, amber-lit dining rooms of our past, a tapestry of shared memories woven with threads of creamy mushroom and crunchy onion. So, it isn't just about the taste - it's about the stories it tells, the experiences it reminds us of, and the way it makes us feel. That's the real magic of the green bean casserole. 🤘🏻Adam

Yield: 6-8

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MEGA-DANK Green Bean Casserole (G.B.C.)

Cook time: 2 HourTotal time: 2 Hour

Ingredients

• 1 large Yellow Onion, julienned
• 5 slices of White Bread, torn
• 2 Tbsp Unsalted Butter, room temperature
• 1/4 tsp Kosher Salt
• 1/8 tsp Black Pepper
• 2 pounds Green Beans, trimmed and cut into thirds
• 4 Tbsp Unsalted Butter
• 1 1/2 pounds Mushrooms, cleaned and cut/torn to 1/ 2 inch pieces
• 4 Garlic Cloves, minced
• 4 Tbsp All-purpose Flour
• 1 1/2 cups Chicken Stock
• 1 1/2 cups Heavy Cream
• 2 Tbsp Mushroom Powder

Instructions

1. Make the Crunchy Topping: Start by tearing up a hearty loaf of white bread into quarters. Blitz the bread along with unsalted butter, salt, and fresh cracked black pepper in a processor until the bread crumbs look like coarse sand. A few pulses should do the trick. Hold the breadcrumb mixture in a container and set it aside for later.
2. Prepare the Fried Onions: Julienne one onion, then soak it in buttermilk to defuse some of the strong smelling compounds in the onion. This will also help our flour stick on. Add neutral oil to a large pot or dutch oven and set it over medium-high heat. Have your seasoned flour ready for dredging. Coat the onions in the buttermilk, let some of the liquid drip off, then dust them in the flour. Fry the onions until they turn crispy, and then mix them into the breadcrumbs.
3. Prep the Green Beans: Remove the stems from your green beans and cut them in half. Blanch the green beans in a pot of generously salted, boiling water. Transfer the beans to an ice bath to stop the cooking and lock in their vibrant green color.
4. Prepare the Mushrooms: Clean and prepare your mushrooms. Then place a large pot or dutch oven over medium-high heat, add unsalted butter and swirl around until it melts. Then add the mushrooms, minced garlic, and salt and pepper to taste. Cook the mushrooms until they release nearly all their moisture.
5. Cook: Add all-purpose flour and mushroom powder to the mushroom mix and let it cook for a minute. Then add chicken stock and heavy cream. Let the mixture reduce by about a cup, this will take around 10 to 12 minutes. Once the mix is thick, add the blanched green beans and stir everything until the beans are coated with the creamy mushroom mix.
6. Bake: Pour the entire mixture into a 9 by 13 casserole dish and bake for 10 minutes at 425 degrees Fahrenheit. After 10 minutes, remove it and sprinkle on the fried onion topping. Then finish the casserole in the oven for 10 to 15 minutes more until the top is golden brown and the sauce bubbles up.

Adam's Notes

• The topping recipe makes enough for 2 casseroles. It’ll keep in the fridge for a day or two. Use it to top other dishes like Mac & Cheese or even sweet potatoes. Just cut the recipe in half if you only want enough for one casserole.

Stuff that I Use:

Breville Sous Chef 16 cup Food Processor

All-Clad 8-Quart Stockpot

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