Ingredients:
Onion Topping:
- 2 med. sweet onions, sliced thin
- ¼ C. flour
- 2 tbsp. Japanese bread crumbs (panko)
- 1 tsp. kosher salt
Casserole:
- 1 tsp. kosher salt, divided
- 1 lb. fresh green beans
- 2 tbsp. unsalted butter
- 12 oz. crimini mushrooms, cleaned and sliced
- ½ tsp. freshly ground pepper
- 2 lg. cloves garlic, minced or pressed
- ¼ tsp. nutmeg
- 2 tbsp. flour
- 1 C. chicken broth
- 1 C. half & half
Method:
Preheat the oven to 475 degrees F. In a large resalable bag, combine onion slices, flour, bread crumbs, and salt. Shake to combine. Spread onions out on a well-greased baking sheet. Bake until brown, about 30 minutes. Stir a few times while cooking. Set onions aside until needed, or allow cooling completely and sealing in an airtight container until needed.
Preheat oven to 400 degrees F. Wash and trim your green beans and cut into halves. Bring a pot of generously salted water to a boil. Blanch green beans for 5 minutes. Drain beans and run cold water over to stop cooking.
In a large skillet, melt butter. Add mushrooms, salt, and pepper. Cook over med-high heat until mushrooms are mostly tender, about 5 minutes. Stir in garlic and nutmeg. Cook until fragrant, 1-2 min more. Sprinkle flour over mushroom mixture. Stir until well mixed. Cook 1 minute.
Stir in chicken broth. Bring to a simmer. Simmer about one minute. Add half & half and reduce heat to med-low. When mixture comes to a simmer and thickens, remove from heat. Add blanched, drained beans and about ¼ of your onion topping. Stir to combine. Pour into a casserole dish. Top with rest of onion topping. Bake this Thanksgiving side dish about 15 minutes, until hot and bubbling.
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