Green Bean Casserole from Scratch
Submitted By: Barb K.


Ingredients:

Crispy Onions:
2 Medium Onions - halved and sliced thin
¼ Cup All Purpose Flour
2 Tbs Panko Bread Crumbs
1 tsp Kosher Salt

Casserole:
1 lb Fresh Green Beans - trimmed and cut into 1-2 inch pieces
4 Strips Thick Cut Bacon - small chopped
12 oz Mushrooms* - trimmed and sliced
2 Small Shallots - sliced thin
2 cloves Fresh Garlic - minced
1 Cup Low Sodium Chicken Broth
1 Cup Half and Half
3 Tbs All Purpose Flour
2 Tbs Unsalted Butter
1 tsp Kosher Salt + 2 Tbs for boiling water
½ tsp Fresh Ground Black Pepper
¼ tsp Fresh Ground Nutmeg
-OPTIONAL-
2 sprigs Fresh Thyme

Preparation:
  1. Preheat oven to 475ºF
  2. Place all of the 'crispy onions' ingredients in a large mixing bowl and toss to combine making sure the onions are well coated
  3. Spread the coated pieces evenly on a foil lined baking sheet sprayed with nonstick cooking spray
  4. Bake on the middle rack of the oven until golden brown (apx 30 minutes) - NOTE: Toss the onions 2 or 3 times during baking time to ensure even cooking
  5. Remove from oven and set aside until needed
  6. Reduce oven temperature to 400ºF
  7. While the onions are baking, bring 1 gallon of water and 2 Tbs of salt in a large pot to a boil over high heat - Prepare an ice bath
  8. Once the water has come to a boil, add the green beans and blanch for 5 minutes - Immediately transfer beans to the ice bath to stop the cooking - Let stand in the ice bath for 3-5 minutes before draining - Set drained beans aside until needed
  9. Place a large skillet over medium-high heat and add the cut bacon to the cold pan - Allow the bacon to cook (stirring regularly) until crispy (apx 8-10 minutes) - Use a slotted spoon to transfer the bacon to absorbent paper (DON'T WIPE OUT THE SKILLET) - Set aside until needed
  10. Return the skillet to the heat and add the 2 Tbs of butter - Once melted, add the shallots and sauté (stirring occasionally) until tender (apx 5 minutes) - Add the mushrooms along with the 1 tsp of salt and ½ tsp pepper - Sauté (stirring occasionally) for 5 minutes more
  11. Add the garlic and ground nutmeg and sauté for another 2 minutes
  12. Sprinkle the flour over the top of the mixture and thoroughly combine - Allow to cook (stirring constantly) for 1 minute - Add chicken broth and bring to a simmer - Allow to simmer for 1 minute
  13. Decrease heat to medium-low and Whisk in the half and half - Allow to cook (stirring occasionally) until thickened (apx 7 minutes)
  14. Remove from heat and stir in the blanched and drained green beans and the crispy bacon until thoroughly combined - Transfer to a large baking dish or casserole - Spread the crispy onions over the top - Place the thyme sprigs on top (if using)
  15. Place in the center of the oven and allow to bake until 'bubbly' and slightly browned on top (apx 20 minutes)
  16. Remove from oven and allow to rest for 5 minutes - Serve hot
* Can use any mushrooms you like including: White Button, Cremini/Baby Bella, Shitake,
   Porcini, and Chanetrelle. Use one type or a mixture - your choice