This recipe makes one 9-inich-by-9-inch casserole and it's perfect for your Thanksgiving meal.
- 1 lb. fresh green beans, cut into 1-and-½ inches substitute frozen beens that have been thawed
- 3 Tbsp. canola oil
- 1-½ cups onions, sliced thinly
- 3 Tbsp. All-purpose flour
- 1-½ cups heavy whipping cream
- 1-½ cups Panko bread crumbs, or substitute any type
- 3 Tbsp. dry porcini mushroom powder, ground in coffee grinder
- 6 Tbsp. butter, melted
- Salt, black pepper and onion powder to taste
- If using fresh green beans, bring a large pot of water to a boil. If using frozen green beans, just thaw thoroughly and pat dry the excess water. Cook the green beans in three separate batches until just barely tender in the boiling water. Stop the cooking of the beans by immersing them in ice water. Drain the green beans and pat dry.
- Prepare the sauce by heating a sauté pan on medium-high heat. Add the canola oil and the onions. Cook, stirring for about two minutes.
- Stir in the flour and cook for about one minute.
- Add the heavy cream in three stages, stirring smooth to avoid the flour from lumping up. Bring to a boil to allow the sauce to thicken. Season the sauce with salt and pepper.
- Place the green beans in a greased casserole dish and pour the sauce over the beans. Stir to evenly coat.
- Prepare the topping by combining the bread crumbs, mushroom powder and melted butter. Season to taste with salt, black pepper and onion powder. Mix thoroughly to coat all the bread crumbs with the butter.
- Place the crumbs evenly over the green bean mixture. The casserole can be wrapped and refrigerated until the day needed or
- Bake in a pre-heated 375 degree Fahrenheit oven for about 30 minutes or until bubbly and deep golden bread crumbs on top. Enjoy!