Miso Garlic Crunch Green Bean Casserole
A retro classic—this recipe dates back to the 1950s from the Campbell’s Soup Company. Here, creamy miso and our savory Garlic Crunch (packed with a secret ingredient, mushroom powder) replaces the umami-rich Cream of Mushroom Soup. The result is a delicious spin on a true American tradition. The only thing we didn’t change is the crispy onion topping because, well, it’s just perfect as-is.
what you need from momofuku
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INGREDIENTS
- 1 tablespoon Kosher salt
- 2 pounds green beans
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup heavy cream
- 3 tablespoons white miso
- 1 tablespoon Momofuku Garlic Crunch
- 1 cup store-bought crispy onions, for topping
- scallions, sliced, for serving
Directions
Heat oven to 375°F.
Bring a large pot of water to a boil and add 1 tablespoon of Kosher salt. Prepare a large bowl filled with ice water. Cook green beans for 6 minutes, then immediately plunge into the ice water. Reserve 1 cup of the hot green bean water.
Melt 2 tablespoons of butter in a large skillet or braiser over medium heat. Add flour and cook, continuously stirring, for 3 minutes. Whisk in 1 cup of green bean water, then add heavy cream. Add white miso and Momofuku Garlic Crunch, and whisk until it is fully combined. Bring to a simmer and cook, stirring constantly for 3-4 minutes until it is thickened.
Add green beans back to the skillet and toss with the garlic miso cream. Top with crispy onions and bake for 25 minutes, until the green beans are softened and the casserole is bubbling.
To serve, top with sliced scallions.
