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.