Green Bean Casserole

Topping:

4 slices white sandwich bread, torn into quarters

2 T. unsalted butter, softened

1/4 t. salt

1/8 t. pepper

3 c. canned fried onions (6 oz. can)

Beans and Sauce:

salt

2 pounds green beans, ends trimmed and halved

3 T. unsalted butter

1 pound white mushrooms, wiped clean and broken into pieces

3 medium garlic cloves, minced

pepper

3 T. flour

1-1/2 c. chicken broth

1-1/2 c. heavy cream

For the topping: Pulse all ingredients in a food processor or blender until coarse crumbs. Set aside.

For the beans and sauce: Adjust oven rack to middle position and heat to 425. Fill large bowl with ice water. Bring 4 quarts water to boil. Add 2 T. salt and beans. Cook beans about 6 minutes. Drain in colander and plunge into ice water. Spread on paper towel lined baking sheet.

Add butter to the bean pan and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 t. salt, and 1/8 t. pepper. Cook about 6 minutes, stirring occasionally. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to a simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced, about 12 minutes. Season with salt and pepper to taste.

Add beans to sauce and stir until evenly coated. Arrange in a 9x13 baking pan. Sprinkle with breadcrumb topping. Bake until top is golden and sauce is bubbly, about 15 minutes.