Projo Football Food and Spirits

Here's another good one from the Pittsburgh Tribune Review's Thanksgiving planner (Thanksgiving countdown Part 1: Scintillating sides):

Green Bean Casserole

The components of the Green Bean Casserole can be made ahead. Store the bread crumb topping in an airtight container in the refrigerator for as long as 3 days in advance and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover tightly with plastic wrap and refrigerate for as long as 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed.

The original recipe for this dish was created by the Campbell Soup Co. in 1955 to spotlight its Condensed Cream of Mushroom Soup. This recipe makeover updates flavor and texture. It's included in "The Best of America's Test Kitchen 2008" (America's Test Kitchen, $35).

Topping:

4 slices high-quality sandwich bread, each slice torn into quarters
2 tablespoons unsalted butter, softened
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 cups canned fried onions, about 6 ounces

Beans and sauce:

Salt
2 pounds green beans, trimmed and halved
1 pound white mushrooms, stemmed and quartered
3 garlic cloves
Pepper
3 tablespoons unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 heavy cream

For the topping: Pulse the bread, butter, salt and pepper in a food processor until the mixture resembles coarse crumbs, about 10 1-second pulses. Transfer to a large bowl and toss with the onions. Set aside.

Beans and sauce: Adjust an oven rack to the middle position and heat the oven to 425 degrees. Fill a large bowl with ice water. Bring 4 quarts of water to boil in a large Dutch oven. Add 2 tablespoons of salt and the beans. Cook until bright green and crisp-tender, about 6 minutes. Drain the beans in a colander and plunge immediately into the ice water to stop the cooking. Spread the beans on a paper towel-lined baking sheet to drain.

Add the butter to the now-empty Dutch oven and melt over medium-high heat until the foaming subsides. Add the mushrooms, garlic, 3/4 teaspoon salt and 1/8 teaspoon pepper. Cook until the mushrooms release their moisture and the liquid evaporates, about 6 minutes. Add the flour, and cook for 1 minute, stirring constantly. Stir in the broth and bring to a simmer, stirring constantly. Add the cream, reduce the heat to medium, and simmer until the sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.

Add the beans and stir until evenly coated. Arrange in an even layer in a 3-quart - or 13-by-9-inch - baking dish. Sprinkle with the topping and bake until the sauce is bubbling around the edges, about 15 minutes. Serve immediately.

Makes 10-12 servings.

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