Green Bean Casserole
Ingredients
- 1 lb. green beans, trimmed
- 6 tbsp. extra-virgin olive oil, divided
- 2 medium shallots, finely chopped
- 8 oz. sliced mushrooms
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 c. all-purpose flour
- 3 c. almond milk
For the onion topping
- 1 small onion, thinly sliced
- 1 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 3 tbsp. all-purpose flour
- 2 tbsp. Panko breadcrumbs
Instructions
- Make onion topping: Preheat oven to broil on medium and line a medium baking sheet with aluminum foil. In a medium bowl, toss onion with olive oil and season with salt and pepper. Add flour and Panko and toss to coat onions. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total. Turn oven down to 375°.
- Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.
- In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans.
- Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat then add green bean mixture and toss until even combined. Transfer mixture to a medium casserole dish.
- Bake until warmed through and bubbling around the edges, about 20 minutes. Top with "fried" onions and bake 5 minutes more.
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