This recipe is an adaptation of the one developed in the 1950s by the Campbell’s Soup Company.
Green Bean Casserole
This recipe is an adaptation of the green bean casserole developed in the 1950s by the Campbell's Soup Company.
Yield: serves 6-8
- 3 cups chicken stock
- 1⁄2 oz. dried shiitake mushrooms, stemmed
- Kosher salt, to taste
- 2 lb. green beans, cut into 2″ pieces
- Canola oil
- 1 1⁄4 cups flour
- 2 small yellow onions, thinly sliced
- 5 tbsp. butter
- 1⁄3 heavy cream
- Freshly ground black pepper, to taste
- Bring stock to a boil in a small pot. Remove from heat; add mushrooms. Cover; let soften for 20 minutes. Strain; reserve broth. Thinly slice mushrooms; set aside. Meanwhile, bring a pot of salted water to a boil. Add green beans; cook until tender, 2 minutes. Chill beans in an ice bath; drain and pat dry.
- Pour oil into a large pot to a depth of 2″. Heat over medium-high heat until oil registers 350° on a deep-fry thermometer. Put 1 cup flour into a bowl. Working in batches, toss onions in flour; shake off excess and fry until golden brown, 3 to 4 minutes. Transfer to a paper towel–lined plate and season with salt.
- Heat oven to 375°. Grease an 8″× 8″ casserole with 1 tbsp. butter; set aside. Melt remaining butter in a saucepan over medium heat. Whisk in remaining flour; cook for 1 minute. Pour in reserved broth while whisking; bring to a boil. Reduce heat to medium-low; simmer, whisking occasionally, until thickened, 10 to 12 minutes. Whisk in cream and combine with beans, half the onions, reserved mushrooms, and salt and pepper in a bowl; transfer to casserole. Top with remaining onions; bake until bubbly, about 20 minutes.