Green Bean Casserole

Preparation time:  25 minute  I   Cook Time:  ~45 mins    I   Servings: 10-12     I
adapted from Alton Brown’s Best Green Bean Casserole Recipe found here

4 medium onions, halved & thinly sliced
1/2 cup flour + 1/4 cup flour
1/4 cup Panko bread crumbs
2 Tbsp olive oil
2 pounds fresh green beans, trimmed & halved
16 oz fresh button mushrooms, sliced
1/2 stick unsalted butter
4 garlic cloves, minced
1/2 tsp ground nutmeg
2 cups chicken broth
2 cup half & half
salt & pepper



Start by prepping all your ingredients.  Preheat the over to 425 degrees then in a large bowl add the sliced onions, 1/2 cup flour, panko bread crumbs, olive oil, and 1 Tbsp salt.  Gently stir to combine and let sit about 5 minutes.  On a nonstick baking sheet, evenly spread out all of the onions.  Place in the heated oven for about 30-45 minutes, tossing twice during the cooking until they are crispy.  Set aside.





Bring a large pot of heavily salted water to a boil.  When the water is at a roaring boil, add in the green beans and blanch for 5 minutes.


Make sure you don’t go any longer or else they will start to actually cook in the water.  When the 5 minutes are up immediately drain and dump the green beans into a large bowl of ice water to stop the cooking.  The beans should be a vibrant green.  Let them sit in the ice water bath for about 3-4 minutes then place into a 9X13 baking dish & set aside.


Meanwhile, in a large skillet melt half a stick of butter then add the sliced mushrooms and stir to evenly coat with the butter.


The mushroom will give off a lot of their liquid, do not drain them.  When soften add the garlic and nutmeg.  Next add in the chicken broth, bringing to a boil.  Reduce heat to a simmer and then very slowly add the 1/4 cup flour, mixing until the lumps are completely out.  The sauce will begin to thicken.


Drizzle in half and half, stirring constantly.  If the sauce is not thick enough add a bit more flour.  Season with salt and pepper.


Pour the mushroom cream sauce all over the green beans and gently stir to combine.  Top with the crispy onion pieces then bake for about 15 minutes at 350 degrees.  Serve warm.





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