Best Ever Green Bean Casserole
Servings: 4
Recipe courtesy Alton Brown, 2007. Serves 4 to 6. The file also has it as "Not Your Mama's Green Bean Casserole".
Ingredients
- 2 Onion, medium, thinly sliced, for the topping
- 1/4 cup Flour, for the topping
- 2 tbsp Panko, for the topping
- 1 tsp Kosher salt, for the topping
- Cooking spray
- 2 tbsp Kosher salt, plus 1 teaspoon, divided
- 1 lb Green bean, fresh, trimmed and halved
- 2 tbsp Butter, unsalted
- 12 oz Mushroom, trimmed, 1/2-inch pieces
- 1/2 tsp Black pepper, freshly ground
- 2 clove Garlic, minced
- 1/4 tsp Nutmeg, freshly ground
- 2 tbsp Flour
- 1 cup Chicken broth
- 1 cup Half-and-half
Directions
- Preheat the oven to 475 degrees F. Toss the onions with the 1/4 cup flour, panko and 1 teaspoon salt, spread on a sprayed sheet pan and bake until golden, about 30 minutes, tossing 2 to 3 times. Set aside and lower the oven to 400 degrees F.
- Meanwhile bring a gallon of water and 2 tablespoons salt to a boil in an 8-quart saucepan. Blanch the beans 5 minutes, drain and plunge into ice water. Drain.
- Melt the butter in a 12-inch cast iron skillet over medium-high heat. Add the mushrooms, 1 teaspoon salt and the pepper and cook until they give up some liquid, 4 to 5 minutes. Add the garlic and nutmeg and cook 1 to 2 minutes.
- Sprinkle with the 2 tablespoons flour and cook 1 minute. Add the broth and simmer 1 minute, then lower to medium-low, add the half-and-half and cook until thickened, 6 to 8 minutes.
- Off the heat stir in 1/4 of the onions and all of the beans. Top with the remaining onions and bake until bubbly, about 15 minutes.