Corn Salad with Chile and Lime
Laura’s Really Good Green Bean Casserole
A classic side for your Thanksgiving table.
1 lb trimmed green beans
1 tsp. salt
1 lb mushrooms, stems removed and sliced
2 Tbsp butter
2 Tbsp minced garlic
2 tsp dried thyme
Salt and pepper to taste
2 Tbsp flour
¾ cup stock
1 Tbsp sherry
¾ cup half and half or heavy cream
¼ cup bread crumbs (for topping)
1 Tbsp soft butter (for topping)
½ a can of fried onions (for topping)
1 Tbsp dried herbs (for topping)
Add green beans and 1 tsp salt to a large pot. Cover with water
and bring to a boil. Cook until tender, about 3-5 minutes. Drain
immediately and set aside.
Melt the butter in a large saucepan over medium heat. Add the mushrooms and a pinch of salt. Once the mushrooms soften, add in the garlic, thyme and pepper. Once you can smell the garlic begin adding the flour a little at a time, mixing well after each addition to avoid clumping. Cook for a minute or two. Slowly begin to add the stock, again avoiding clumping, and the sherry. Bring to a simmer. Add in the cream and simmer until the sauce thickens, about 10 minutes. Taste and adjust the seasonings. Then add in the green beans, stirring until they are
evenly incorporated. Pour the mixture into a casserole dish and
set aside while you prepare the topping.
Mix together the bread crumbs, butter and herbs until very well
combined. Stir in the onions. Sprinkle evenly over the casserole. Bake uncovered at 350 for about 15 minutes, until the filling is bubbling and the topping is browned.
To prepare ahead: cover the green bean mixture and refrigerate. Place the topping in a separate jar. Before baking, bring to room temp. Bake until the sauce bubbles, add the topping and bake for another 15 minutes, until it is browned.
Yield: 6 servings