Green Bean Casserole is a classic holiday side dish that's often overlooked. This version is made from all fresh ingredients. Not your mother's canned soup version!
0 Place the green beans in a steamer pot over boiling water and steam for 8 minutes or until fork tender.
1 Preheat oven to 400°F.
2 In a large sauce pot melt 1 tablespoon butter and sauté the chopped onion and 1/4 teaspoon of salt for 4 minutes.
3 Remove the onions and set aside in a separate bowl with the panko and parmesan cheese. Toss to evenly combine.
4 In the same large sauce pot, melt the remaining 2 tablespoons of butter, add the mushrooms and remaining 1 teaspoon of salt and sauté for 4 minutes.
5 Add the minced garlic and cook for an additional 1 minute.
6 Sprinkle 2 tablespoons of flour over the mushrooms and stir for 30 seconds until evenly coated.
7 Add the chicken broth and milk, bring to a simmer and cook for 8-10 minutes or until thickened. If you run your spoon through the sauce and it immediately runs back together, continue to reduce.
8 Add the beans to the sauce and then pour into a greased 8 x 8 inch baking dish.
9 Sprinkle with onion/panko mixture on top, lightly spray with cooking oil and bake for 25 minutes or until the top is golden.
