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Category: Beans
Prep Time: Cook Time: Total Time:
2 medium onions, thinly sliced
1/4 cup flour
2 tbsp panko bread crumbs
1 tsp kosher salt
Nonstick spray
For beans:
1 gallon water
2 tbsp kosher salt
1 lb fresh green beans, rinsed and trimmed
For sauce:
2 tbsp unsalted butter
12 oz mushrooms, trimmed and cut into 1/2 -inch pieces
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
1/4 tsp freshly ground nutmeg
2 tbsp flour
1 cup chicken broth
1 cup half-and-half
Preheat oven to 475. Combine onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread onions on pan. Bake until golden brown, tossing every 10 minutes, for about 30 minutes. Once done, remove from oven and set aside until ready to use. Turn oven to 400.
While onions are cooking, prepare beans. Bring water and salt to a boil in a large saucepan. Blanch beans for 5 minutes. Drain in a colander and immediately plunge beans into a large bowl of ice water to stop the cooking. Drain and set aside.
For sauce, melt butter in a 12-inch cast-iron skillet set over medium-high heat. Add mushrooms, salt and pepper, and cook, stirring occasionally, until mushrooms begin to give up some of their liquid, about 4 to 5 minutes. Add garlic and nutmeg, and continue to cook for 1 to 2 minutes. Sprinkle flour over mixture and stir to combine. Cook 1 minute. Add broth and simmer 1 minute. Add half-and-half and cook until mixture thickens, 6 to 8 minutes.
Remove from heat and stir in 1/4 of the onions and all the green beans. Top with remaining onions. Place skillet in oven and bake until bubbly, about 15 minutes. Remove and serve immediately. Serves 4
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GREEN BEAN CASSEROLE
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Category: Beans
Prep Time: Cook Time: Total Time:
2 medium onions, thinly sliced
1/4 cup flour
2 tbsp panko bread crumbs
1 tsp kosher salt
Nonstick spray
For beans:
1 gallon water
2 tbsp kosher salt
1 lb fresh green beans, rinsed and trimmed
For sauce:
2 tbsp unsalted butter
12 oz mushrooms, trimmed and cut into 1/2 -inch pieces
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
1/4 tsp freshly ground nutmeg
2 tbsp flour
1 cup chicken broth
1 cup half-and-half
Preheat oven to 475. Combine onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread onions on pan. Bake until golden brown, tossing every 10 minutes, for about 30 minutes. Once done, remove from oven and set aside until ready to use. Turn oven to 400.
While onions are cooking, prepare beans. Bring water and salt to a boil in a large saucepan. Blanch beans for 5 minutes. Drain in a colander and immediately plunge beans into a large bowl of ice water to stop the cooking. Drain and set aside.
For sauce, melt butter in a 12-inch cast-iron skillet set over medium-high heat. Add mushrooms, salt and pepper, and cook, stirring occasionally, until mushrooms begin to give up some of their liquid, about 4 to 5 minutes. Add garlic and nutmeg, and continue to cook for 1 to 2 minutes. Sprinkle flour over mixture and stir to combine. Cook 1 minute. Add broth and simmer 1 minute. Add half-and-half and cook until mixture thickens, 6 to 8 minutes.
Remove from heat and stir in 1/4 of the onions and all the green beans. Top with remaining onions. Place skillet in oven and bake until bubbly, about 15 minutes. Remove and serve immediately. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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