I removed them when I saw the crumbs were much browner. Then I baked them at 400 for about 15 minutes. They never got any browner, so after a few minutes of stirring, I spread them evenly over the green beans. I’d probably season them next time, but leave out the toasting step. I added sea salt and black pepper and “toasted” the bread crumbs. I spread that around and poured in an amount of panko bread crumbs I eyeballed, that would cover the green beans. Next I rinsed my pan, got most of the water dried off and melted 1 tsp of vegan butter in the pan. Once it was slightly thickened I poured it over the green beans in the casserole dish, making sure sauce went down to cover all the green beans. I did season with sea salt and black pepper and stirred occasionally to prevent lumps. I put the pan back on the burner on 3 and waited for it to thicken and simmer. Next I added 1.5 cups of Berekey filtered water & 2 cups of home made vegan creamer (soaked/drained almonds & cashews blended with clean water-essentially thicker non dairy milk), into the pan as I stirred the onions and flour. I removed the pan from the burner and sprinkled double the amount of flour (all purpose) over the onions and mixed it in. But I love them and am sure they would be wonderful in this dish. I omitted the mushrooms because my son does not like them. It instantly smelled like heaven! I drained 2 cans of organic green beans (not french style), and added them to a small casserole dish (next time I will use a medium sized dish). I planned to go no oil, but decided I’d use a little since it was Thanksgiving (2021), so I added 1 teaspoon of vegan butter. It came out fantastic! This is what I did:ĭiced a large yellow onion and caramelized it in a non-stick pan, then added 6 large minced cloves of garlic. Place in the oven and bake until bubbly, about 15 minutes.I changed the recipe a bit. Remove the pan from the heat and stir in 1/4 of the fried onions and all of the green beans. Cook until the mixture thickens, stirring occasionally, about 6 to 8 minutes. Decrease the heat to medium-low and add the half-and-half. Sprinkle the flour over the mixture and stir to combine. Add the garlic and nutmeg and continue to cook for another minute. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Melt the butter in a large skillet set over medium-high heat. Once the onions are fried, turn the oven down to 400 degrees F.īring a gallon of water and 2 tablespoons of salt to a boil. Halfway through the cooking time, flip over onions to ensure even crisping and browning. Bake until golden brown, 14 to 20 minutes. Drain the excess batter and then dredge in the panko mixture.Īrrange on the prepared baking sheets in a single layer. Drop a couple onions at a time into the buttermilk mixture. Mix until all the panko is coated with olive oil.Īdd onion slices to the flour bag, seal tight, and shake until all onions are coated. Add half of the flour mixture to the buttermilk and beat until smooth and thickened. In a separate bowl, combine the panko, olive oil and remaining teaspoon salt. In a bowl, whisk together the buttermilk and eggs. In a gallon bag, combine the flour and 1 teaspoon salt. Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper. Happy eating! The Best Green Bean Casserole IngredientsĢ large yellow sweet onions, halved and sliced 1/4 inch thickĢ tablespoons plus 1 teaspoon kosher salt, dividedġ pound fresh green beans, rinsed, trimmed and halvedġ2 ounces mushrooms, trimmed and coarsely chopped This year though, I’m trying Jeff Mauro’s Oven Fried Onion Rings for the topping with just a few modifications. This recipe has been a staple in our family Thanksgiving feasts for eight years. With Thanksgiving less than a week away, I thought I would share our favorite recipe for green bean casserole: Alton Brown’s Best Ever Green Bean Casserole.
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