Green Bean Casserole

• 24 Ounces fresh or frozen green beans
• 1 1/2 Pounds sliced Crimini mushrooms
• 6 Tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 Teaspoon salt
• 2 Teaspoons fresh thyme
• 1/8 Teaspoon ground nutmeg
• 1/8 Teaspoon cayenne pepper
• 1/2 Teaspoon ground black pepper
• 1 Cup chicken broth
• 3/4 Teaspoon Thick-It-Up
• 1/2 Cup sour cream
• 1/2 Cup heavy cream
• 1/2 Cup shredded Parmesan cheese
• 1 medium yellow onion
• 1/4 Cup soy flour
• 1/4 Cup canola oil

1. 1. Thaw green beans completely (or use fresh, ends trimmed).
2. 2. In a large saute pan heat butter until bubbly. Add mushrooms, garlic and salt. Cook mushrooms until nicely browned; about 10 minutes. Combine with the green beans in a 2-quart casserole dish.
3. 3. To the pan, add the thyme, cayenne, nutmeg, black pepper and chicken broth. Sprinkle the Thick-It-Up over the top and whisk over medium heat for 1-2 minutes until thickened. Whisk in the sour cream and heavy cream and continue to cook an additional 3 minutes until thoroughly combined and thickened. Poor evenly over the green beans and mushrooms. Top with Parmesan cheese and bake for 20 minutes until bubbly throughout.
4. 4. While the casserole is cooking, cut the onion into thin slices and separate into rings. Coat evenly with soy flour and fry in oil in small batches for 1-3 minutes until golden and crispy. Drain away excess oil on a paper towel and continue until all onion rings are fried. Top casserole with onion rings and serve immediately.

crimini mushrooms, unsalted butter, garlic, salt, thyme, ground nutmeg, cayenne pepper, ground black pepper, chicken broth, sour cream, heavy cream, parmesan cheese, yellow onion, soy flour, canola oil

Taken from www.epicurious.com/recipes/member/views/green-bean-casserole-52634371 (may not work)