I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Saturday, August 6, 2011

Green Bean Casserole

Topping - Allie's Proprietary Onion Rings

1 large onion, sliced
bowl 1, flour
bowl 2, a few eggs, beaten
bowl 3, panko & flour (about 40/60), salt/pepper

Assembly line and fry the onions until golden.  Onions will crisp again in the oven if you want to do this a day ahead.


1 pound fresh green beans, rinsed, trimmed, halved
2 Tb butter
12 oz mushrooms, trimmed and cut to 1/2" pieces
2 cloves garlic, minced
2 Tb flour
1 C chicken broth
1 C half and half

Oven to 475.

Blanch beans 5 minutes.  Drain and follow with an ice bath.  Drain and set aside.

Melt the butter in a 12" cast iron skillet over med-high.  Add mushrooms, salt/pepper and cook 4-5 minutes.  Add garlic and cook another 2 minutes.  Sprinkle flour over mixture and stir to combine.  Cook another minute.

Add broth and simmer 1 minute.  Decrease heat to med-low and add half and half.  Cook until thickened, stirring occasionally, 6-8 minutes.

Remove from heat and stir in 1/4 onions and all green beans.  Top with remaining onions.  Place in oven until bubbly, about 15 minutes.  Remove and serve immediately.

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