4. Scratch Green Bean Casserole
What you need:
For the crispy baked onions:
- 2 medium onions, sliced
- ¼ cup of flour
- ¼ cup of panko bread crumbs
- Tsp of salt
For the Green Beans
- An lb of green beans, trimmed and rinsed
- 2 tbsp of unsalted butter
- 8 ounces of sliced cremini mushrooms
- Salt and pepper to taste
- 3 cloves of minced garlic
- 2 tbsp of flour
- ⅛ tsp of ground nutmeg
- A cup of chicken broth
- A cup of heavy cream
- 3 pieces of bacon, fried and then chopped
To make:
Preheat the oven to 475 degrees. Spray a baking sheet with some cooking spray. Add the flour, breadcrumbs, and some salt to a bowl and then mix. Add in the onions and toss to coat. Spread the onions onto the baking sheet and then bake for 30 minutes or until they turn crispy and golden brown.
Lower the heat to 400 degrees. Blanch the green beans by adding water and some salt to a large pot. Bring the water to a boil, add in the green beans, blanch for 5 minutes. Remove from pot and pour them into a bowl of ice water. Drain and then set aside. Melt 2 tbsp of butter in a skillet add in the mushrooms and season with some salt and pepper. Add in the garlic and nutmeg and cook for a couple of minutes.
Sprinkle with 2 tbsp of flour and stir to combine. Add in the chicken broth and stir. Lower the heat and then add in the heavy cream. Cook until the mixture thickens. Turn off the heat and add in the green beans, bacon, and some of the onion. Stir and then top with the rest of the onions. Place skillet in oven and bake for 15 minutes.