We used to watch Good Eats all the time and about 15 years ago we saw him make green bean casserole. We adapted it to our taste buds with our seasonings but it has been our go to ever since.
We use our large cast iron skillet.
READY IN: 1 hr 10 mins
SERVES: 6 or more depending on all the other fixings you have in your meal
For the topping
2 medium onions, thinly sliced
2 Tbsp all-purpose flour
1/2 cup panko breadcrumbs
1 Tbsp Jeddys Seasoning
For beans and creamy mushroom sauce
1 lb fresh green beans, rinsed, trimmed and halved
2 tablespoons butter
8 ounces mushrooms (we have used all kinds of different mushrooms over the years), trimmed and cut into diced pieces (you can do bigger chunks but our kiddos frown on larger mushroom pieces)
2 garlic cloves, minced (honestly we most times add more cause 2 never seems like enough for us garlic lovers)
1⁄4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 -2 cups half-and-half
Preheat the oven to 475 degrees F. Combine the onions, flour, panko and Jeddys in a large mixing bowl and toss to combine.
Coat a sheet pan with butter, olive oil or non stick spray if you prefer and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown. Spatula and flip onions several times while baking. Once browned, remove from the oven and set aside until ready to use.
While onions are cooking this is a great time to prepare the beans. Bring a pot of water to a boil with 2 tbsp. of salt. Prepare a bowl with ice. Add beans to boiling water to blanch for 5 minutes. Pull from water or drain in colander and put into ice water bowl to stop the cooking. Once cooled drain and set aside
Once onions pulled from oven go ahead and turn the oven down to 400 degrees F.
Melt the butter in a cast iron skillet set over medium-high heat. Add the mushrooms, 1-2 teaspoons of Jeddys, several twists on the Golden Rainbow grinder (we twist in both directions for best results) 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 flour over and stir to combine. Cook for 1 minute. Lower heat in pan to medium low and Add the broth to simmer for 1 minute then 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 until bubbling and onions are toasty, approximately 15 minutes. Remove and serve immediately.
Let us know your favorite!! And share you pics this Thursday!!