Skillet Green Bean Casserole

hey friends!

yesterday we celebrated thanksgiving in the great white north & i may have fallen head over heals for a green bean casserole in the process.  

full disclosure here, in all my 35 years on this planet this side dish has never made an appearance at any holiday gathering (crazy right?)  so my first attempt needed to be good great.  my aim is to impress after all.

give a girl a cast iron skillet, fresh farmers market vegetables and a crispy onion topping, and this same girl is well on her way to ensuring that this side dish follows to all future family gatherings.

happy thanksgiving friends. xo.  so much to be grateful for this year.

Skillet Green Bean Casserole

ingredients:

for the topping
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
pepper to taste
vegetable oil

for beans and sauce
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounce mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half


method:

preheat the oven to 400F
combine the onions, flour, panko, salt & pepper in a large mixing bowl and toss to combine.  heat a 1/2-inch or more of oil in a 12-inch cast iron skillet until a drop of water flicked in to will sputter.  add onions, one handful at a time in a single layer, and fry till light golden brown.  remove with a slotted spoon onto a paper towel to drain.  repeat with remaining onions and set aside.

to prepare the beans.  bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan.  add the beans and blanch for 5 minutes.  drain in colander and immediately plunge the beans into a large bowl of ice water to stop the cooking.  drain and set aside.
melt the butter in a 12-inch cast iron skillet set over medium-high heat.  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.  add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.  sprinkle the flour over the mixture and stir to combine.  cook for 1 minute.  add the broth and simmer for 1 minute.  decrease the heat to medium-low and add the half-and-half.  cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
remove from the heat and stir in 1/4 of the onions and all of the green beans.  top with the remaining onions.  place into the oven and bake until bubbly, approximately 15 minutes.  remove and serve immediately. 

serves 6 to 8
recipe slightly adapted from Alton Brown