A completely fresh green bean casserole that can be made-ahead for your Thanksgiving feast. Once you try this fresh take on this casserole, you'll never go back to the canned type again!
½ cup panko
2 tablespoons olive oil
¼ teaspoon table salt
⅛ teaspoon ground black pepper
3 cups canned fried onions (about 6 oz.)
2 lbs green beans, ends trimmed and halved
3 tablespoons unsalted butter
1 lb sliced white button mushrooms
3 medium garlic cloves, minced
fresh ground black pepper
3 tablespoons unbleached all-purpose flour
1½ cups low sodium chicken broth
1½ cups heavy cream
In a small bowl, mix together panko and fried onions with two tablespoons of olive oil. Set aside.
Fill a large bowl with ice water. Bring a large pot of water to a boil. of water to boil. Add two tablespoons of salt and the green beans. Cook beans until bright green and crisp-tender, approximately 6 minutes.
Drain beans in colander and plunge immediately into ice water to stop cooking. Set aside.
Add butter to your now-empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoons salt, and ⅛ teaspoons pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes.
Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups, about 12 minutes. Season with salt and pepper to taste.
Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3 quart (or 13 x 9") baking dish.
Store your onion & panko topping in a baggie in your pantry. Freeze in a freezer-safe container or in a foil pan. Allow the casserole to thaw 1-3 days before your event.
Heat the casserole in a 425 degree oven for 10 minutes, then add the topping and bake for 1-20 minutes or until the top is golden brown and the sauce is bubbling on the edges.
Recipe by The Motherload at http://momadvice.com/blog/2013/11/make-ahead-green-bean-casserole