Classic Green Bean Casserole

• 1 large red onion, thinly sliced lengthwise
• 1 cup buttermilk
• Vegetable oil, for frying
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 2 tablespoons finely chopped fresh parsley
• Kosher salt
• Kosher salt
• 2 pounds green beans, trimmed and halved
• 3 tablespoons unsalted butter
• 1 pound white button mushrooms, quartered
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme
• 2 tablespoons all-purpose flour
• 1 1/2 cups half-and-half
• 1 1/2 cups low-sodium chicken broth
• Pinch of cayenne pepper
• 1/2 cup grated parmesan cheese (about 1 ounce)

1. Make the topping: Separate the onion strips and soak in the buttermilk at least 10 minutes.
2. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Combine the flour, panko, parsley and 1 teaspoon salt in a medium bowl.
3. Working in batches, remove the onion strips from the buttermilk, dip in the flour mixture and fry until golden brown and crisp, about 3 minutes.
4. Transfer to a paper towel-lined plate; season with salt.
5. Make the casserole: Bring a large pot of salted water to a boil.
6. Add the green beans; cook until crisp-tender, about 6 minutes.
7. Drain, rinse under cold water and blot dry with paper towels.
8. Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat.
9. Add the mushrooms, season with salt and cook, stirring occasionally, until lightly browned and tender, about 7 minutes.
10. Add the garlic and thyme; cook 1 minute.
11. Add the flour and stir to coat, 1 minute.
12. Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt.
13. Bring to a simmer and cook, whisking occasionally, until slightly thickened, about 5 minutes.
14. Stir in the parmesan and green beans.
15. Transfer to a 3-quart baking dish.
16. (You can refrigerate the casserole, covered, for up to 4 hours; keep the topping at room temperature.)
17. Bake the casserole until bubbling, about 15 minutes.
18. Stir, then sprinkle with the topping; bake until warmed through, 5 more minutes.
19. Photograph by Ryan Dausch

red onion, buttermilk, vegetable oil, flour, breadcrumbs, fresh parsley, kosher salt, kosher salt, green beans, unsalted butter, white button mushrooms, garlic, thyme, flour, chicken broth, cayenne pepper, parmesan cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/classic-green-bean-casserole.html (may not work)