Green Bean Casserole
This cleaned-up classic still brings all the goodness of your grandma's recipe, with fresh green beans and no creamed soups or store-bought onion topping.
Crispy "Fried" Onions
- 2 large yellow onions peeled, cut in half from root to stem, and sliced 1/4" thick
- 1/4 cup all-purpose flour use your favorite gluten free flour to adapt to GF
- 2 tbsp panko bread crumbs use GF panko to adapt to GF
- 1 tsp real salt
- 1 tbsp extra virgin olive oil or fat of your choice
- 1 tbsp Real salt
- 1 lb fresh green beans rinsed, trimmed, and quartered
- 2 tbsp unsalted butter or ghee
- 12 ounces mushrooms sliced
- 1 tsp Real salt
- 1/2 tsp black pepper freshly ground
- 2 cloves garlic minced
- 1/4 tsp nutmeg
- 2 tbsp all-purpose flour
- 1 cup redmond raw milk or heavy cream
- 1 cup chicken bone broth or regular chicken broth
Heat oven to 400 degrees F
Bring a large pot of water to a boil. Season with the tablespoon of salt. Your beans will go in here later.
Pulse the flour, panko and salt in food processor 5-6 times to break up the panko a bit.
Toss the flour mixture and oil with the onions.
Evenly distribute the onions on a cookie sheet.
Bake for 30 minutes or until golden brown, tossing/stirring halfway through to maintain evenness. Remove from oven and allow to cool.
While the onions are cooking, blanch the beans by boiling them for 5 minutes (or until barely crisp), draining, and then rinsing in plenty of cold water. The cold water at the end will prevent further cooking from residual heat.
Melt the butter in a large saute pan over medium-high heat. When melted, add the mushrooms, teaspoon of salt and pepper and cook, stirring frequently, 6-7 minutes or until the mushrooms start to brown and give up their liquid.
Add the garlic and nutmeg and saute for another minute.
Sprinkle the flour over the mushrooms and cook, stirring for another minute.
Stir in the broth to deglaze the pan. Scrape the bottom of the pan with your spoon/spatula to loosen any bits and pieces.
One minute later add the raw milk or cream. Bring to a simmer then reduce the heat to medium low and cook until thick, around 6-8 minutes. Remove from the heat
Combine the mushrooms and sauce with the green beans, half of the onion mixture, then top with the remainder of the onions and bake until bubbly and brown, 15-20 minutes.
Recipe adapted from www.altonbrown.com