Real Green Bean Casserole!

For the topping:

1 large onion, sliced

1/2 c. flour

3/4 c. panko

1/2 t. salt

1/4 t. pepper

1 egg

1 T. milk

 

For the casserole:

1 lb. fresh green beans, trimmed

2 T. butter

8 oz. mushrooms, sliced

1 . salt

1/2 t. pepper

2 cloves garlic, minced

2 T. flour

3/4 c. chicken broth

1 1/4 c. half and half

 

Thinly slice the onion. Pour flour in one small bowl, panko, salt, and pepper into a medium bowl, and whisk the egg and milk together in another small bowl. Dip a few onion slices into the flour. Then into the egg mixture. And finally,  the Panko and coat them well. Place onto a wax paper lined baking sheet. Repeat with the rest of the onions. Bake onions until golden brown, about 25 minutes at 475 degrees. Flip them twice during this time. Meanwhile, boil a pot of water and blanch the green beans for 3 minutes. Drain and set aside.   Over medium-high heat, melt the butter in a large skillet. Add the mushrooms, salt, and pepper. Cook about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick, about 10 minutes.  Turn off the heat and add 1/4 of the onions and all of the green beans. Give it a nice stir, and pour it all into a large dish. Top with remaining onions and bake at 400 degrees until bubbly, about 10 minutes.