Modern Green Bean Casserole

Prep: 20 mins

Cook: 35 mins

Difficulty: Easy

Servings: 4 Servings

This casserole, the beloved green bean casserole invented in the Campbell’s Soup corporate test kitchen, is over 50 years old and sorely in need of an update. Sorry, Campbell’s (and Del Monte, and French’s) — as much as I love you, none of y’all are invited to this party.

Ingredients

1 pound green beans, stem ends trimmed
1 cup whole milk
1/2 cup vegetable broth
2 tablespoon butter
1 small yellow onion, thinly sliced
1/4 pound fresh shiitake mushrooms, stems removed and sliced thin
1 teaspoon fresh thym leaves
2 cloves garlic minced
2 tablespoon all-purpose flour
2 tablespoon dry sherry
salt and pepper
3/4 cup sesame sticks

Instructions

Preheat oven to 375°F.
Blanch green beans in salted water for 2 to 3 minutes until crisp and tender, and then drain and set aside.
Warm the milk and broth together in a small saucepan over low heat.
In a large skillet, over medium heat, warm the butter until foamy. Add the onion, mushrooms, thyme, and garlic, and cook, stirring occasionally, for 3 to 4 minutes, or until vegetables are soft.
Add the flour and lower heat. Stir flour into the vegetables for about a minute, and then gradually whisk in the warmed milk and broth. Whisk until smooth, add sherry, and season to taste with salt and pepper. Bring the liquid to a boil, then cook for 2 to 3 minutes until thickened.
Toss in the cooked green beans and stir to coat with the sauce. Transfer mixture to a casserole dish, top with sesame sticks, and bake, uncovered, for 20 to 30 minutes or until hot and bubbly.