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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside. | 2. FOR THE BEANS AND SAUCE: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain. | 3. Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper; 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 to taste. | 4. Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately. | 5. TIPS: | 6. The components of the casserole can be prepared ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 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. This recipe can be halved and baked in a 2-quart (or 8-inch-square) baking dish. If making a half batch, reduce the cooking time of the sauce in step 3 to about 6 minutes (1 3/4 cups) and the baking time in step 4 to 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bread	4	slices		-	-	-	-
butter	2	tablespoons	unsalted softened	203.628	0.017	0.2414	23.0352
table salt	1/4	teaspoon		0.0	0.0	0.0	0.0
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
onion	3	cups	canned fried	192.0	44.832	5.28	0.48
table salt				0.0	0.0	0.0	0.0
green bean	2		trimmed halved	62.0	13.94	3.66	0.44
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
white button mushroom	1		trimmed	25.2167	0.0	5.61	0.1417
garlic clove	3			25.2167	0.0	5.61	0.1417
black pepper			ground	0.7216	0.1839	0.0299	0.0094
purpose flour	3	tablespoons	unbleached	25.2167	0.0	5.61	0.1417
chicken broth	1 1/2	1/2	low sodium	117.18	2.835	16.7076	3.9312
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.