Creamy Green Bean Casserole from Scratch #vegetarian #easy #food #dinner #casserole

Figure out how to make smooth green bean meal totally without any preparation with genuine fixings. This family most loved side dish will put that Thanksgiving turkey to disgrace!

At the point when I told my significant other I was making green bean dish totally without any preparation for Thanksgiving one year, he about lost his brain. Green bean dish is his outright FAVORITE and this custom made variant destroys each other formula. Intense explanation, isn't that so? It's valid.

I can't recall a solitary Christmas season without a clump of old fashioned green bean goulash. You know, the caring produced using dense soup and those compelling oily singed onions? Like my better half, I love this Thanksgiving side dish. Be that as it may, I chose to make it totally without any preparation, directly down to the singed (heated!!) onions sprinkled on top. What's more, we couldn't be more joyful with the outcomes. You haven't had green bean goulash until you've had green bean dish without any preparation.

Also try our recipe : Sweet Potato Broccoli Chicken Bake #vegetarian #healthy #easy #broccoli #potato

Ingredients :

Baked “Fried” Onions

1 large onion
1/2 cup (62g) all-purpose flour
3/4 cup (45g) Panko breadcrumbs*
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg
1 Tablespoon (15ml) milk

Green Bean Casserole

1 Tablespoon + 1 teaspoon salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 Tablespoons (30g) unsalted butter
8 ounces mushrooms, sliced into halves or quarters*
1/2 teaspoon ground black pepper
2 cloves garlic, minced (minced roasted garlic is great here)
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 475°F (246°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
For the onions: (while the onions bake, you can blanch the green beans– step 4.) Thinly slice the onion. Pour flour in one small bowl, Panko + salt + pepper into a medium bowl, and whisk the egg and milk together in another small bowl. To bread the onion slices, you’ll want to use one hand for dry and one hand for wet. It helps things move a little quicker and easier. First, dip a few slices into the flour. Then into the egg mixture. And finally, give them a nice dunk into the Panko and coat them well. Place onto baking sheet. Repeat with the rest of the onions. Bake onions until golden brown, about 25 minutes. Flip them twice during this time. Set them aside.
Reduce oven to 400°F (204°C).
Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.
For the casserole: Over medium-high heat, melt the butter in a large 10 – 12 inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until the mushrooms begin to give off some of their moisture– about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick– about 10 minutes or maybe more if you prefer a thicker sauce.

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