The green bean casserole was contrived in 1955 by Campbell Soup Company and has become a holiday special; the side dish is particularly popular for Thanksgiving festivities. The casseroles generally comprise of green beans, canned cream of mushroom soup or homemade cream soup, and French fried onions. Ground black pepper and/or soy sauce are sometimes incorporated in the recipe.

The green bean casserole was contrived in 1955 by Campbell Soup Company and has become a holiday special; the side dish is particularly popular for Thanksgiving festivities. The casseroles generally comprise of green beans, canned cream of mushroom soup or homemade cream soup, and French fried onions. Ground black pepper and/or soy sauce are sometimes incorporated in the recipe.

Ingredients

For the topping:

2 medium onions, thinly sliced

1/4 cup all-purpose flour

2 tablespoons panko bread crumbs

1 teaspoon kosher salt

Nonstick cooking spray

For beans and sauce:

2 tablespoons plus 1 teaspoon kosher salt, divided

1 pound fresh green beans, rinsed, trimmed and halved

2 tablespoons unsalted butter

12 ounces mushrooms, trimmed and cut into 1/2-inch pieces

1/2 teaspoon freshly ground black pepper

2 cloves garlic, minced

1/4 teaspoon freshly ground nutmeg

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup half-and-half

Directions

1.Preheat the oven to 475 degrees F.

2.Mix the onions, flour, panko and salt in a large mixing bowl and toss. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Arrange the pan on the middle rack of the oven and bake until golden brown, about 30 minutes.

3.Toss the onions 2 to 3 times throughout cooking. Once finished, remove from the oven and set aside. Turn the oven down to 400 degrees F.

4.While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a simmer in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Empty in a colander and immediately plunge the beans into a large bowl of ice water to discontinue the cooking. Drain and set aside.

5.Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms start to relinquish some of their liquid, roughly 4 to 5 minutes.

6.Add the garlic and nutmeg and maintain cooking for another 1 to 2 minutes. Shake the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and boil for 1 minute.

7.Reduce the heat to medium-low and put in the half-and-half. Cook until the mixture thickens, stirring at times, about 6 to 8 minutes.

8.Take from the heat and stir in 1/4 of the onions and all of the green beans. Top with the left over onions. Place into the oven and bake until bubbly, approximately 15 minutes.

9.Remove and serve right away

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