Ratatouille
Classic Green Bean Casserole
2014-11-24 23:46:29
Serves 10
Nutrition Facts
Serving Size
278g
Servings
10
Amount Per Serving
Calories 269
Calories from Fat 176
% Daily Value *
Total Fat 20g
31%
Saturated Fat 12g
61%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 64mg
21%
Sodium 381mg
16%
Total Carbohydrates 18g
6%
Dietary Fiber 5g
19%
Sugars 5g
Protein 6g
Vitamin A
21%
Vitamin C
12%
Calcium
15%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 slices hearty white sandwich bread, torn into quarters
- 2 tablespoons unsalted butter, softened
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups canned fried onions (6 oz.)
- 2 lbs. green beans, trimmed and halved crosswise
- Salt and pepper
- 3 tablespoons unsalted butter
- 1 lb. white mushrooms, trimmed and broken into 1/2-inch pieces
- 3 garlic cloves, minced
- 3 tablespoons flour
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups heavy cream
Instructions
- For The Topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about 10 pulses. Transfer to large bowl and toss with onions; set aside.
- For The Green Beans and Sauce: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Line baking sheet s with paper towels. Bring 4 quarts water to boil in Dutch oven. Add beans and 2 tablespoons salt. Cook beans until bright green and crisp-, about 6 minutes. Drain beans in colander, and then plunge immediately into ice water to stop cooking. Spread beans on prepared baking sheet to drain.
- Melt butter in now-empty Dutch oven over medium-high heat. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to 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. Season with salt and pepper.
- Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart or 13x9-inch baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.
Notes
- To Make Ahead: Store bread-crumb topping in refrigerator for up to 2 days and combine with onions just before cooking. Combine beans and cooled sauce in baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove plastic wrap and heat casserole in 425 degree oven for 10 minutes, then add topping and bake as directed.
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