Good Eats Green Bean Casserole Alton Brown 2007 Recipe

How to Make Good Eats Green Bean Casserole Alton Brown 2007

1. Preheat oven to 475°F (240°C).
2. In a large bowl, combine 2 large yellow onions (thinly sliced), 1/4 cup all-purpose flour, 1 cup panko bread crumbs, and 1 teaspoon salt. Toss to coat evenly.
3. Coat a large baking sheet with nonstick cooking spray. Spread the onion mixture in a single layer on the prepared sheet.
4. Bake for 30 minutes, tossing halfway through, until golden brown and crispy.
5. Remove from oven and set aside. Reduce oven temperature to 400°F (200°C).
6. While onions bake, prepare the green beans: Bring 1 gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan.
7. Add 1 pound of fresh green beans and blanch for 5 minutes. Drain immediately and plunge into a large bowl of ice water to stop cooking.
8. Drain green beans and set aside.
9. In a 12-inch cast-iron skillet, melt 4 tablespoons of butter over medium-high heat.
10. Add 1 pound cremini mushrooms, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until mushrooms release their liquid (about 4-5 minutes).
11. Add 2 cloves of minced garlic and 1/4 teaspoon of freshly grated nutmeg. Cook for 1-2 minutes more.
12. Sprinkle 1/4 cup all-purpose flour over the mushroom mixture and stir to combine. Cook for 1 minute.
13. Stir in 1 1/2 cups of low-sodium chicken broth and simmer for 1 minute.
14. Reduce heat to medium-low. Stir in 1 cup of heavy cream or half-and-half.
15. Cook, stirring occasionally, until sauce thickens (about 6-8 minutes).
16. Remove from heat. Stir in 1/4 of the baked onions and all of the blanched green beans.
17. Pour the mixture into a greased 9x13 inch baking dish. Top with the remaining baked onions.
18. Bake in the preheated 400°F (200°C) oven for 15 minutes, or until bubbly and heated through.
19. Remove from oven and let stand for 5 minutes before serving.