Best Ever Green Bean Casserole

Best Ever Green Bean Casserole

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Yield: 4-6 servings

For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko breadcrumbs
1 teaspoon kosher salt
Non-stick spray

For beans and sauce:
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 teaspoon kosher salt
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

 


Preheat the oven to 475 degrees.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with non-stick spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2-3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees.

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

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 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 simmer for 1 minute. Decrease the heat to medium low and add the half and half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in one-quarter 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 immediately.

 

Thank You to Alton Brown for the recipe.

 

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Buffy’s Best Potato Salad

Ok, so I didn’t like Potato salad until I met a good friend who makes the best. There are no set amounts and measurements so we are going to wing this one with approximates. The list is short and it’s a quick and easy dish.

5 lbs Peeled Russet Potatoes cut into about half inch cubed and boiled until tender
4-6 hard boiled eggs cut into small bits
3/4 to 1 jar mayo (more or less may be needed)
1-2 Tablespoon Yellow Mustard
REAL bacon bits If you can’t find them, dice and fry 5-7 strips up and drain
about 1/2 cup DILL Pickle chopped fine

Fold it together gently, Adjust amounts in needed. This is enjoyable warm or cold. Easier than pie!!