Homemade Green Bean Casserole


Green Bean Casserole
Homemade Green Bean Casserole
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  1. 1 lb. fresh green beans (rinsed, trimmed & halved)
  2. 16 oz. mushrooms (sliced)
  3. 3 cloves garlic (minced)
  4. 2 T. butter
  5. 1 tsp. salt + 1 T. salt for green beans
  6. 1/2 tsp. pepper
  7. 2 T. flour
  8. 3/4 C. chicken broth
  9. 1 C. half and half
  10. 2 T. butter
  11. 1 oz. white wine (optional)
  12. Baked Onion Topper
  13. 1 medium onion (sliced)
  14. 1/2 C. flour
  15. 1 C. panko bread crumbs
  16. 1/2 tsp. salt
  17. 1/4 tsp. pepper
  18. 2 eggs
  19. 2 T. milk
  1. Preheat your oven to 475 degrees. Line a sheet pan with foil or parchment paper.
  1. Thinly slice the onions.
  2. Set up dredging station. You will need 3 small bowls.
  3. Pour flour in one bowl. Mix salt, pepper and panko in another bowl, and whisk the egg and 2T of milk in another.
  4. To bread, keep one hand clean and dip the onions first in the flour, then the egg, and lastly in the Panko making sure you fully coat the onion.
  5. Place them on to your sheet pan.
  6. Do a few onions at a time and repeat this process until all your onions are coated.
  7. Bake until golden brown, about 25-30 minutes.
  8. Flip them occasionally with a spatula.
  9. Bring a gallon of water and 1 T. of salt to a boil in a dutch oven or an oven safe large skillet. Once the water has reached a roaring boil, add the prepared green beans.
  10. Cook for 5 minutes.
  11. Drain and immediately, and immerse in an ice bath.
  12. This will stop the cooking process and keep their vibrant color!
  13. When they are no longer warm, drain and set aside.n the onions are crispy, take them out of the oven and lower the oven to 375 degrees.
For The Casserole
  1. Over medium heat, melt the butter in a large skillet.
  2. Add the mushrooms, salt and pepper. Stir occasionally until the mushrooms have released their moisture, about 8-10 minutes.
  3. Add the garlic and cook 1 minute. Deglaze the pan to get off the brown bits with white wine. Cook until the mushroom absorb the wine.
  4. Sprinkle the flour over the mushrooms.
  5. When all the moisture is gone, add the chicken stock and simmer for about 4 minutes.
  6. Lower the heat and add your half and half. Cook until your sauce thickens.
  7. This will take about 10-15 minutes.
  8. The longer it cooks the thicker your sauce will be.
  9. Remove from the heat and add your green beans and stir to combine.
  10. I like to add a handful of onions in to the casserole, but that is optional.
  11. Top the casserole with your baked onions and bake uncovered until you see it start to bubble, about 15 minutes!
  12. Remove and Enjoy!
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