Cheddar Green Bean Casserole

For the topping: Pulse bread, butter, salt and pepper in a food processor until mixture resembles coarse crumbs. Transfer to large bowl and toss with onions and cheddar; set aside.

Adjust oven rack to middle position and heat oven to 425ºF.

If you are using fresh green beans, fill a large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons of table salt, and the beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in a colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain. If you are using frozen green beans, just let them thaw and then pat them dry with paper towels.

Add butter to the now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to a simmer, stirring constantly. Reduce heat to medium, add cream, cheddar, and fried onions. Season with salt and pepper to taste.

Add green beans to sauce and stir until evenly coated. Arrange in an even layer in a 3-quart (or 13×9-inch) baking dish. Sprinkle with the topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.