Description
This delicious creamy green bean casserole delight is a fantastic dish that’s sure to impress.
Ingredients
Scale
- 1 medium onion
- 1/2 cup (62g) all-purpose flour (spooned & leveled)
- 3/4 cup (45g) panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large egg
- 1 Tablespoon (15ml) milk
- 1 Tablespoon + 1 teaspoon salt, divided
- 1 pound fresh green beans, rinsed, ends trimmed, and halved
- 2 Tablespoons (28g) unsalted butter
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 2 Tablespoons (15g) all-purpose flour
- 3/4 cup (180ml) chicken or vegetable broth
- 1 and 1/4 cups (300ml) half-and-half
Instructions
- Preheat the oven to 450°F (232°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Thinly slice the onion and separate the slices. Pour the flour into a small bowl, combine the panko, salt, and pepper in a medium bowl, and whisk the egg and milk together in another small bowl. Using one hand for dry and one hand for wet, dip a few onion slices into the flour, then into the egg mixture, and finally coat them well in the panko. Place the coated slices onto the baking sheet. Repeat this process with the remaining onion slices. Bake until golden brown, approximately 20 minutes, flipping them twice during baking. Set aside when done.
- Reduce the oven temperature to 400°F (204°C).
- To blanch the green beans, bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the green beans and boil for 5 minutes. Prepare a large bowl with ice water and set it near the sink. Drain the beans and immediately transfer them to the ice water to halt the cooking process. Drain again and set aside.
- In a large 10- to 12-inch ovenproof skillet, melt the butter over medium-high heat. Add the mushrooms, 1 teaspoon salt, and black pepper. Cook, stirring occasionally, until the mushrooms begin to release moisture, about 5 minutes. Add the minced garlic, stir, and cook for an additional 2 minutes. Sprinkle the flour over the mushroom mixture and stir until combined, allowing the flour to absorb the moisture. Pour in the chicken broth, bringing the mixture to a simmer for 3 minutes. Lower the heat to medium-low and stir in the half-and-half, cooking until the mixture thickens, about 10 minutes or longer if a thicker sauce is desired.
- Remove the skillet from heat and mix in about a quarter of the baked onion topping and all of the blanched green beans, stirring to combine the sauce and beans. If not using an oven-safe skillet, transfer the mushroom and gravy mixture to a greased 2–3-quart casserole dish. Top with the remaining baked onions and bake until bubbling around the edges, about 15 minutes. Remove from the oven and serve warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Creamy Green Bean Casserole