For the topping
2 medium onions, thinly sliced
1/4 cup all purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
2-3 tablespoons olive oil
1 pound fresh green beans, rinsed, trimmed and cut in half
2 tablespoons unsalted butter
12 ounces mushrooms, sliced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon ground nutmeg
2 tablespoons all purpose flour
1 cup chicken broth (Vegetable broth works as well.)
1 cup half and half
1. Preheat oven to 475*F. Combine the onions, flour, panko, salt and olive oil in a large mixing bowl and toss to combine. Spread the onions out on a large baking sheet and bake in the oven until golden brown, tossing every 10 minutes, about 30 minutes. Remove from oven and set aside. Reduce oven heat to 400*F.
2. Meanwhile, bring a large pot of salted water to boil. Add the green beans and blanch for 5 minutes. Drain in a colander and rinse well with cold or ice water to stop cooking. Drain well and set aside.
3. Melt the butter in a large oven-safe skillet or Dutch oven over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms give up some of their liquid, about 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine, cook for 1 minute. Add the broth and half and half. Bring to a simmer and stir until the mixture thickens, about 5 to 10 minutes.
4. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve.
This recipe is from my favorite food tv personality, Alton Brown. I saw him prepare it a few years ago and, although it looked good, I dismissed it because I was quite happy with the Traditional Green Bean Casserole that I’d grown up eating.
Time passed and I realized, at Thanksgiving 2009, that traditional Green Bean Casserole just wasn’t doing it for me anymore. I remember Alton Brown’s recipe and decided to give it a try with my mom over Christmas. We were all very pleased with the results so I made it again to be able to post it here.
I think this recipe has won a spot in my Thanksgiving repertoire!
Shown here with Pineapple Stuffing (and store-bought ham).