The Best Classic Green Bean Casserole Recipe - Recipe: Delicious Classic Green Bean Casserole

Classic Green Bean Casserole Recipe.

You can cook Classic Green Bean Casserole using 16 ingredients and 7 steps. Here is how you cook it. The Best Classic Green Bean Casserole Recipe - Recipe: Yummy Classic Green Bean Casserole

Ingredients of Classic Green Bean Casserole Recipe

1. Prepare of Topping.
2. Prepare 4 slice of white sandwich bread, torn into 4 quarters.
3. Prepare 2 tbsp of unsalted butter, softened.
4. It's 1/2 tsp of table salt 1/8 tsp pepper.
5. You need 6 oz of can French's French Fried Onions.
6. You need of Beans and Sauce.
7. It's 2 lb of green beans, ends trimmed and halved.
8. It's 3 tbsp of unsalted butter.
9. You need 3 of garlic cloves, minced.
10. Prepare 3/4 tsp of salt.
11. It's 1/8 tsp of ground black pepper.
12. It's 3 tbsp of all-purpose flour.
13. It's 1 1/2 cup of chicken broth.
14. It's 1 1/2 cup of heavy cream.
15. Prepare 4 quart of cold water.
16. You need 1 tsp of salt.

Classic Green Bean Casserole step by step

1. If making ahead. Do not bake. Cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove plastic wrap and heat the casserole in a 350° oven for 30 minutes, then add the topping as directed..
2. To serve, heat casserole in a 350° oven for 10 minutes uncovered, then add the topping. Bake until top is golden brown and sauce is bubbling around edges, about 5 minutes..
3. For the Topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about 10 1-second pulses. Transfer to a large bowl and toss with onions and set aside. Store in large zip-lock bag..
4. For the Beans and Sauce:.
5. Fill large bowl with cold water. Bring 4 quarts of water to a boil in a large Dutch oven. Add 1 tsp salt and beans. Cook beans until bright green and crisp-tender, about 8 minutes. Drain beans in colander and plunge immediately into cold water to stop cooking. Spread beans on paper-towel lined baking sheet to drain..
6. Add butter to now empty Dutch oven and melt over medium-high heat. Add garlic, 3/4 tsp salt and 1/8 tsp pepper. Sauté 1 minute. Add flour and cook for 1 minute, stirring constantly with wire whisk. Stir in broth and bring to a 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..
7. Add green beans to sauce and stir until evenly coated. Arrange in an even layer in a 13x9 inch baking dish. Cover with plastic wrap. Refrigerate up to 24 hours..