Green Bean Casserole

Onion Topping

• 1 yellow onion

• ½ cup AP flour

• ¾ cup panko

• ½ tsp kosher salt

• ¼ tsp black pepper

• 1 egg

• 1 tbsp milk

Green Bean Casserole

• 1 tbsp plus 1 tsp salt, divided

• 1 pound fresh green beans, rinsed, ends trimmed. Cut in half

• 2 tbsp unsalted butter

• 8 oz sliced mushrooms

• ½ tsp black pepper

• 2 cloves garlic, minced

• 2 tbsp AP flour

• ¾ cup vegetable broth

• 1 ¼ cups half and half

Instructions

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.

2. Thinly slice the onions and separate the slices. Pour the flour in one small bowl.

3. Mix the panko, salt and pepper in another bowl. In a third bowl, whisk the egg and milk together. Place the onions in the flour, egg mix, then panko mix until fully breaded. Place on the sheet tray and bake for 20 minutes, flipping them halfway through the cook time.

4. While the onions are baking, blanch the green beans in one gallon of boiling water with 1 tbsp salt. Cook until tender and shock in ice water to stop the cooking process.

5. Drop the oven temperature to 400°F once the onions are done cooking.

6. Melt the butter in a large skillet over medium heat, then add the mushrooms, 1 tsp salt and pepper. Cook, stirring occasionally, until the mushrooms are cooked. Add the garlic and cook for 30 seconds more. Sprinkle the flour over the mushrooms and cook and stir until combined. Stir in the vegetable broth and simmer until the sauce begins to thicken. Add the half and half and let the sauce simmer until thickened, about 10 minutes.

7. Remove from the heat and stir in the green beans and ¼ of the fried onions. Transfer the green beans into a 2–3 quart oven-safe casserole dish. Top with the remaining onions and bake until bubbling around the edges, about 15 minutes.

8. If you’d like to make this ahead of time, don’t put the remaining onions on top. Instead, bake for 15 minutes at 400°F from cold, then add the remaining onions and cook for another 5–10 minutes until the green bean casserole is bubbling around the sides and heated throughout.

Bacon/Mustard Vinaigrette

• 130g sherry vinegar

• 65g whole grain mustard

• 10g Dijon mustard

• 85g bacon fat, at room temperature

• 170g canola oil

Procedure

1. In a blender, place the sherry vinegar and mustards and blend until combined.

2. With the blender running, slowly stream in the bacon fat and canola oil so that an emulsion forms.