Published November 1, 2006.
Using fresh green beans rather than frozen or canned was our first update to the classic green bean casserole recipe. In place of canned soup, we made a mushroom variation of the classic French velouté sauce. Ultimately, we found that the canned onions couldn't be entirely replaced in our green bean casserole recipe without sacrificing the level of convenience we thought appropriate to the dish, but we masked their commercial flavor with freshly made buttered bread crumbs.
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.
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