Recipe for October 27, 2007:

This recipe is adapted from a Veggie Venture blogger, Alanna Kellogg of St Louis, MO who adapted it from Cook's Illustrated. There wasn't a single bad review for this one. A great feature is that is contains make ahead instructions, good for Thanksgiving.

WORLD'S BEST GREEN BEAN CASSEROLE
Adapted from Cook's Illustrated, November-December 2006
Hands-on time: 30 minutes
Time to table: 45 minutes
Serves 8 in small-ish servings for a big dinner

BEANS:
2 quarts water
1 tablespoon table salt (salt is key to the flavor so don't skimp)
1 pound fresh green beans, ends snapped, snapped into bite-size pieces
Bring the water to boil in a large pot or Dutch oven. While it comes to a boil, prep the beans. Fill a large bowl with ice water. Add the salt and beans to the boiling water. Cover and cook for 6 minutes or until crisp-tender and still bright green. Drain beans in a colander, then plunge into ice water to stop the cooking. Drain a bit in the colander again. Place a double layer of paper towels on a baking sheet, arrange beans in single layer to dry, top with a double layer of towels. (Don't skip the drying process.)

MUSHROOMS & SAUCE:
8 ounces baby portabella mushrooms
1 tablespoon unsalted butter
1 tablespoon fresh garlic, minced
Kosher salt to taste
Fresh pepper to taste
1 1/2 tablespoons flour
3/4 cup chicken stock
1 tablespoon dry sherry (optional)
3/4 cup half & half (Cook's Illustrated uses heavy cream, don't use fat-free half-n-half, it won't thicken)
Salt & pepper to taste

Clean the mushrooms; break off and discard the stems. Slice the mushroom tops into pieces. Melt the butter in a skillet til shimmery. Add the mushrooms, garlic, salt and pepper. Stirring often, cook 'til mushrooms begin to soften and exude their liquid, about 6 minutes. Stir in flour and cook a minute. Add the chicken stock, sherry and bring to a simmer. Add the half & half, simmer til sauce thickens, about 10 - 15 minutes. Taste and adjust the seasonings.

Stir in the cooked beans til they're evenly distributed throughout the sauce.

TOPPING: (the quantity below is half what CI used; the full amount seemed way over the top to me, plus you can see from the picture, the topping isn't in the least bit skimpy)
2 slices good whole grain bread
2 tablespoons unsalted butter
A 2.8 ounce can of French fried onions
1/4 teaspoon table salt
1/8 teaspoon freshly ground black pepper
In the food processor, process the bread, butter and seasonings in about 10 quick pulses. Stir in the onions -- but don't process. If making ahead, transfer to a storage container and refrigerate.

COOKING RIGHT AWAY Preheat oven to 425F. Transfer bean mixture to a greased baking dish. Top beans with topping and bake for 15 minutes.

COOKING LATER Transfer bean mixture to a greased baking dish, cover with plastic wrap and refrigerate. Return to room temperature. (It takes about 3 hours for a triple batch to reach room temperature.) Remove plastic wrap. Heat in 425F oven for about 10 minutes. (Allow more time for doubled batches in deeper dishes, especially when prepped in advance/not quite at room temperature.) Add topping and bake for another 15 minutes.