Description
Fresh green beans in a rich, homemade mushroom gravy topped with crispy onions.
Ingredients
For the Crispy Onion Topping:
- 1 large onion, thinly sliced
- 1/2 cup all-purpose flour
- 3/4 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 2 tablespoons milk
For the Casserole:
- 1 1/4 pounds fresh green beans, trimmed and halved
- 3 tablespoons butter
- 10 ounces fresh mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 1/2 cups half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat oven to 450°F. Line baking sheet with parchment paper.
- Prepare three bowls for breading: flour in one, beaten egg and milk in second, panko with salt and pepper in third. Bread onion slices by dipping in flour, then egg mixture, then breadcrumbs. Bake 18-20 minutes, flipping twice until golden.
- Blanch green beans in boiling salted water for 4 minutes. Drain and plunge into ice water. Drain again.
- Reduce oven to 400°F.
- Melt butter in large oven-safe skillet over medium-high heat. Add mushrooms, salt, and pepper. Cook 6-7 minutes until browned.
- Add garlic, cook 1 minute. Add flour, stir constantly for 2 minutes.
- Gradually add broth, stirring constantly. Simmer 3-4 minutes. Reduce heat, slowly add half-and-half.
- Cook 8-10 minutes until thickened to gravy consistency.
- Remove from heat. Stir in green beans and 1/3 of crispy onions.
- Top with remaining onions. Bake 12-15 minutes until bubbly.
Notes
- Can substitute store-bought crispy onions (1 1/2 cups total)
- Make ahead: Assemble and refrigerate overnight, add 5-10 minutes baking time
- Freezes up to 3 months
- Prep Time: 35 minutes
- Cook Time: 50 minutes