Step 1For onion topping: Preheat oven to 375°. In a large skillet over medium heat, heat oil. Cook onions until slightly golden and tender, 4 to 6 minutes. Remove from skillet and place in a medium bowl. Toss with Panko until coated and season with salt and pepper.

Step 2Prep green beans: Prepare an ice bath by filling a large bowl 1/3 full with cold water, and adding 6 to 8 ice cubes. In a large pot of salted boiling water, add green beans and cook until bright green and crisp-tender, about 3 minutes. With a slotted spoon or tongs, transfer green beans to ice bath to cool completely, then drain and transfer to a large bowl.

Step 3For casserole filling: In a large ovenproof skillet over medium heat, heat oil. Add onions and cook, stirring occasionally until tender and slightly golden, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans.

Step 4Melt tablespoons of butter in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in milk and stock and bring to a simmer. Cook until thickened, about 4 minutes, then season to taste with salt and pepper. Remove from heat, add green bean mixture, and toss until ingredients are coated in the sauce. Transfer mixture to a medium casserole dish.

Step 5Bake until warmed through and bubbling around the edges, about 20 minutes. Top with "fried" onions and bake 10 minutes more until golden. If you want your onions even crispier, broil on high for 30 seconds to 1 minute.

From-Scratch Green Bean Casserole

Ingredients

For onion topping

For casserole:

Directions

Thanksgiving Recipes