Makes 1 9x9 Casserole
- 1 Lb. Fresh Green Beans- cut 1 ½”or substitute frozen thawed
- 3 Tbsp .Canola Oil
- 1 ½ Cups Red Onions-sliced thinly
- 1 ½ Cups Mushrooms-cut into wedges
- 3 Tbsp. All Purpose Flour
- 1 ½ Cups Heavy Whipping Cream
- 1 ½ Cups Panko Bread Crumbs-or substitute any type
- 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 3 separate batches until just barely tender in the boiling water. Stop the cooking of the beans by immersing 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 2 minutes. Add the mushrooms, increase the heat to high, sprinkle with salt,cover and cook for about 2 minutes to help extract the water from the mushrooms. Remove the lid and cook until all the water from the mushrooms evaporate and then become slightly golden brown.
Stir in the flour, cook for about 1 minute. Add the heavy cream in 3 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 and melted butter , seasoning 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 375ºf oven for about 40 minutes or until bubbly and deep golden bread crumbs on top. Enjoy!