Green Bean Casserole

Ingredients

• 1 pound green beans, cut into 1 inch pieces
• 1 small yellow onion, diced
• 1 1/4 teaspoon salt, divided
• 1/2 cup panko or bread crumbs
• 1/4 cup parmesan cheese, grated
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 3 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• 1/2 cup whole milk (you can use half and half if you want the dish to be extra rich and creamy)
• cooking oil spray

Instructions

1. 1

   Place the green beans in a steamer pot over boiling water and steam for 8 minutes or until fork tender.

2. 2

   Preheat oven to 400°F.

3. 3

   In a large sauce pot melt 1 tablespoon butter and sauté the chopped onion and 1/4 teaspoon of salt for 4 minutes.

4. 4

   Remove the onions and set aside in a separate bowl with the panko and parmesan cheese. Toss to evenly combine.

5. 5

   In the same large sauce pot, melt the remaining 2 tablespoons of butter, add the mushrooms and remaining 1 teaspoon of salt and sauté for 4 minutes.

6. 6

   Add the minced garlic and cook for an additional 1 minute.

7. 7

   Sprinkle 2 tablespoons of flour over the mushrooms and stir for 30 seconds until evenly coated.

8. 8

   Add the chicken broth and milk, bring to a simmer and cook for 8-10 minutes or until thickened. If you run your spoon through the sauce and it immediately runs back together, continue to reduce.

9. 9

   Add the beans to the sauce and then pour into a greased 8 x 8 inch baking dish.

10. 10

    Sprinkle with onion/panko mixture on top, lightly spray with cooking oil and bake for 25 minutes or until the top is golden.