Pecan-Crusted Green Bean Casserole

This recipe is a classic American dish my mother never made once. I only tasted it at a friends' houses growing up. When I made it for the[ first time as an adult, my inclination was to add pecans. Pecans seemed to add that rich and almost slightly sweet, toasted note that this classic dish needs.]

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
8 servings

Ingredients
  • The green beans:
  • 1 1/4 lb. (8 oz.) green beans, ends trimmed, halved
  • Kosher salt
  • 4 tbsp. unsalted butter
  • 2 large cloves garlic, minced
  • 1/4 tsp. cayenne pepper
  • 2 cups (about 8 oz.) small white mushrooms cut into half-inch slices
  • 1 cup (about 4 oz.) shiitake mushrooms, stemmed and cut into half-inch slices
  • 2 tbsp. all-purpose flour
  • 3/4 cup chicken stock
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 tbsp. smooth (Dijon) mustard
  • 3/4 cup Fisher® Pecan Halves
  • The nut crust:
  • 1/2 cup Fisher® Pecan Halves, toasted and coarsely chopped
  • 1/2 cup Panko breadcrumbs, toasted
  • 1/2 cup finely grated Parmesan cheese
  • 4 tbsp. unsalted butter, melted
  • 1/4 tsp. kosher salt
Directions
  • Prepare the green beans: Bring 6 quarts of water to a boil in a large pot. Add 2 tbsp. salt to the water and stir in the green beans. Cook for 2-3 minutes. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. When the beans are cooked, remove them from the hot water with a strainer and plunge them to the colander in the ice bath. "Swirl" the beans around and submerge them in the ice water so they cool quickly. Drain.

  • Make the mushroom base for the casserole: Melt the butter in a 12-inch skillet over medium heat. Add the garlic, cayenne, white button and shiitake mushrooms. Season with salt to taste and cook until the mushrooms give off most of their liquid, 8-10 minutes. Stir the flour into the mushrooms. Add the chicken stock. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 5-8 minutes. Add in the mustard. Taste for seasoning.

  • Make the pecan crust: In a medium bowl, stir together 1/2 cup of the pecans, the breadcrumbs, Parmesan cheese, butter and salt. Set aside.

  • Assemble the casserole: Stir the green beans and the remaining 1/4 cup of pecans into the mushrooms. Simmer on the stove, over low heat, for 8-10 minutes, until the green beans become tender when pierced with the tip of a knife. Top with an even layer of the pecan crust. Transfer the skillet to the oven for 10-12 minutes to brown the crust.

Note: You can substitute yellow wax beans for green beans or even mix in some string beans.


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