Homemade Green Bean Casserole

• FOR THE TOPPING:
• 2 whole Medium Onions, Sliced Thinly
• 1/4 cups All-purpose Flour
• 2 Tablespoons Panko Bread Crumbs
• 1 teaspoon Kosher Salt
• FOR THE BEANS:
• 2 Tablespoons Kosher Salt, Plus 1 Teaspoon, Divided
• 2 Tablespoons Unsalted Butter
• 1 pound Fresh Green Beans, Washed, Trimmed And Cut In Half
• 12 ounces, weight Mushrooms, Cleaned And Cut In 1/2 Inch Pieces
• 1/2 teaspoons Black Pepper
• 2 cloves Garlic, Minced
• 2 Tablespoons All-purpose Flour
• 1 cup Chicken Broth
• 1 cup Half-and-half
• 3/4 cups Crushed Club Crackers

1. Begin by preheating the oven to 450u0b0F and lining a cookie sheet with parchment paper. Combine all the topping ingredients and spread on prepared cookie sheet. Place in the middle of the oven and cook for 30 minutes. Toss a few times to evenly cook. When browned, remove and allow to cool.
2. For the beans, in a large pot bring 1 gallon of water and 2 tablespoons of salt to a boil. Add cleaned green beans and cook for 5 minutes. Remove from water and plunge into ice water. This will stop the cooking.
3. Melt butter over medium heat in a 12-inch skillet. Add mushrooms, remaining 1 teaspoon salt and pepper and cook for about 5 minutes. Add garlic, continue cooking for 1-2 minutes. Sprinkle flour over mushrooms and allow to brown for 1-2 minutes. Add broth and stir well.
4. Reduce heat to medium low and pour in half-and-half. Continue cooking over this low heat and stir occasionally. When it thickens (after 5-6 minutes), add 1/4 of the fried onion topping. Top with cracker crumbs and then remaining onions.
5. Bake at 400u0b0F for 15 minutes, or until bubbly. Enjoy!

onions, ubc, bread crumbs, kosher salt, beans, kosher salt, butter, green beans, weight mushrooms, black pepper, garlic, allpurpose, chicken broth, crackers

Taken from tastykitchen.com/recipes/sidedishes/homemade-green-bean-casserole/ (may not work)