Green bean casserole, from scratch

Since the weather has been getting cooler in the last few weeks all that has been on my mind is cooking. I have been dreaming of a Thanksgiving feast and its only September. So when I saw green beans at the farmer’s market this past weekend I got giddy about going home and making green bean casserole. Not the creamed soup, canned fried onions and canned beans kind (not that there is anything wrong with that, yum!), but green bean casserole from scratch with fresh baked onions . It did not disappoint.

You will need:

For the baked onion topping:

  • 2 medium onions thinly sliced
  • 1/4 cup flour
  • 3 tablespoons panko bread crumbs
  • 1 teaspoon sea salt
For the green bean casserole:
  • 2 tablespoons sea salt
  • 2 tablespoons butter
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup half-and-half

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake at 475° until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in a saucepan. Add the beans and 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 garlic , salt, pepper 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 1/4 of the onions and all of the green beans. Top with the remaining onions.

Place into the oven and bake at 400° until bubbly, approximately 15 minutes. Remove and serve immediately.

original recipe found here.

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