I like simple things… simple recipes. But, sometimes the things I made are nothing close to simple. They’re experiments… and they don’t always come out right– like the That’s That cookie sandwich I made.
So, this is another example of when my experiements go wrong. But, I’m “keeping it real” by posting pictures of my green bean casserole… in all it’s mess and glory. It tastes fine- I finished the wrole thing by myself. But, I’ll be the first to admit that I had problems and it didn’t exactly turn out (from from it, actually) the way I pictured it in my mind.
So, you can find this recipe on foodnetwork.com. Alton Brown made it.
*sigh* I tried to pick out all the burned onions. But baking with “partial burned” onions became “somewhat burned” onions in the end.
Overall, the casserole tasted fine. After a day, I decided to add more sauce! It was yummerz!
But, I still don’t know what I should do with the onions to make sure that they don’t burn. Maybe I’ll just cook them for a shorter time? I don’t know…
I’m re-doing the recipe this weekend and I’ll let ya’ll know what happens. 
Here’s the recipe and instructions that Alton Brown used:
For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
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 ounces 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
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, 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 a 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.
