Green Bean Casserole

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Preheat the oven to 450°F (232°C). Line a large baking sheet with parchment or a silicone mat.
2. Thinly slice the onion and separate the rings. Set up three stations: flour in one small bowl, panko mixed with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl, and the egg whisked with 1 Tablespoon milk in another small bowl.
3. Coat the onion slices in flour, then egg, then panko, and place them on the sheet. Bake until golden brown, about 20 minutes, flipping them twice. Set aside and reduce the oven to 400°F (204°C).
4. Bring a gallon of water and 1 Tablespoon salt to a boil in a large saucepan. Add the halved green beans and boil for 5 minutes. Drain them and plunge into a bowl of ice water, then drain again.
5. In a large 10–12 inch ovenproof skillet over medium-high heat, melt the butter. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper, and cook, stirring occasionally, until they release moisture, about 5 minutes. Add the garlic and cook 2 more minutes.
6. Sprinkle in the 2 Tablespoons flour and stir until combined. Add the broth and simmer 3 minutes. Lower the heat to medium-low, add the half-and-half, and stir occasionally until thick, about 10 minutes or longer for a thicker sauce.
7. Off the heat, stir in about a quarter of the onions and all the green beans. If not using an ovenproof skillet, transfer the mixture to a greased 2–3 quart casserole dish. Top with the remaining onions and bake until bubbling around the edges, about 15 minutes. Serve warm.
8. Leftovers keep in an airtight container in the refrigerator for up to 4 days; reheat as desired.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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