Made From Scratch Green Bean Casserole

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Fried Onions:

3 medium onions, sliced thin with Mandolin

1 egg

2 cups milk

2 cups Flour (GF mix for me)

1/2 to 1 teaspoon salt

1/2 to 1 teaspoon pepper

1/2 to 1 teaspoon onion powder

pinch to 1/2 teaspoon of cayenne pepper

frying oil

Cream Soup (or see my cream of Kind soup recipe):

2 Tablespoons butter

12 ounce mushrooms (sliced)

1 teaspoon salt

1/2 teaspoon pepper

2 cloves

1/4 teaspoon nutmeg

2 tablespoons Flour Mix (GF mix for me)

1 cup chicken broth

1 cup half and half

1 pound green beans

Soak onions in milk and egg mixture for 5 minutes. Heat oil in large skillet or deep fryer. In a medium bowl, combine flour salt, pepper, cayenne. Take handfuls of onions and coat thoroughly in flour mixture with a fork. Oil should be about 325 to 350 degrees. Cook onions for 4-6 minutes or until golden brown. Remove the onions and set on paper towels to dry. Season with Onion powder, salt and pepper.

Bring pot of water to boil and cook green beans for 5 minutes. Drain into a colander and run under cold water for 2-3 minutes to stop the cooking process. Set aside.

(I would only do this step for fresh green beans. Frozen I'd just thaw and use).

In a large skillet over medium high heat, melt butter. Add mushrooms, salt and pepper. Cook the mushrooms until they begin to give up some of their liquid, about 4-5 minutes. Add the garlic and nutmeg and continue cooking for another 1-2 minutes. Add the flour and mix until absorbed into the liquid, about 1 minute. Next add the chicken broth and half and half. Cook until the mixture thickens up, about 6-8 minutes. Do not let the soup mixture boil.

Make ahead up to this point and refrigerate.

Thanksgiving Day, right after the turkey comes out of the oven:

Take half of the fried onions and roughly chop them. Add the chopped onions along with the green beans to the soup mixture.

Throughly coat thawed green beans and chopped onions with soup. Pour into 8x8 baking dish. Bake for 10 minutes in a 350 degree oven.

Top with the rest of the fried onions and bake for another 5 minutes. (I'm going to either make the fried onions fresh Thanksgiving morning or heat them until crisp in oven the next morning).