Green Bean Casserole

• 1/4 cup all-purpose flour
• 1 tsp. kosher salt
• 2 tbsp. Panko breadcrumbs
• 2 medium onions, thinly sliced
• 1 lb. of cooked green beans
• 12 oz. mushrooms
• 2 tbsp. unsalted butter
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 2 cloves minced garlic
• 1/4 tsp. freshly grated nutmeg
• 2 tbsp. all-purpose flour, sprinkled
• 1 cup chicken broth
• 1 cup half & half

1. Mix together 1/2 cup of flour, 1 tsp. kosher salt, breadcrumbs and onions in a large bowl. Arranged on a lightly oiled baking sheet and bake in the oven at 475 degrees for about 30 minutes (toss twice during cooking). Remove from oven and cool.
2. Melt butter in a large cast-iron skillet and saute mushrooms, 1 tsp. kosher salt, an pepper for 4-5 minutes. Add garlic, nutmeg and 2 tbsp. flour; saute an additional minute until pan is dry. Add chicken broth and half-&-half. Lower heat and simmer for approximately 6.5 minutes. Stir in 1/4 of onion mixture and green beans. Top with remaining onions and bake at 400 degrees for 15 minutes.

allpurpose, kosher salt, breadcrumbs, onions, green beans, mushrooms, unsalted butter, kosher salt, ground black pepper, garlic, freshly grated nutmeg, allpurpose flour, chicken broth

Taken from www.epicurious.com/recipes/member/views/green-bean-casserole-51415981 (may not work)