Best-Ever Green Bean Casserole

"Deeply browned mushrooms napped in a quick Parmesan cream sauce (a.k.a. béchamel) add extra savory depth. You don't need canned green beans either. Fresh green beans retain more flavor and a more satisfying al dente texture. We'll concede on one prepared food item, though: make DIY crispy shallots if you must, but there is a reason French's Crispy Fried Onions are so iconic-nothing beats them. Best of all, this elevated green bean casserole is easy enough to make on a busy Thanksgiving morning."

"Save a pot. This recipe is written so that you can cook the mushrooms and make the sauce at the same time, but if you'd like, you can whisk up the béchamel in the same pan you used to sear the mushrooms. Just add the butter and flour to the pan after removing the mushrooms, using a spoon to scrape up any browned bits (they will add even more flavor to the casserole), then continue with the recipe as written, adding the milk and cream."

Skip canned soup and use deeply browned mushrooms napped in a quick Parmesan béchamel to add savory depth. Use fresh green beans for more flavor and a firmer, al dente texture. Preserve the convenience of prepared toppings by using French's Crispy Fried Onions or make DIY shallots. Brown mushrooms without salting early and avoid crowding the pan to ensure caramelization. Salt blanching water so it tastes briny to season beans from the inside out, and trim ends after blanching to prevent waterlogging. Use a shallow 2-quart casserole for even bubbling and proper sauce-to-crunch ratio. The sauce will loosen as it bakes; avoid over-thickening.

Read at Bon Appetit