Return the panko-onion mixture to the small bowl and set aside. Add the toasted panko to the pan with the remaining onions, season with salt and pepper, and stir to combine. Remove 1/4 cup of the onions and set aside. When the onions are ready, remove the frying pan from the heat.(They will not be fully cooked.) Drain in a colander and rinse under cold water until the beans are cooled, then set aside. Add the green beans and cook until they’re bright green and crisp tender, about 3 minutes. Meanwhile, bring a large pot of heavily salted water to a boil over high heat.Add the onion and cook, stirring occasionally, until just softened and starting to brown, about 15 minutes. Wipe out the frying pan with paper towels, add 3 tablespoons of the butter, and melt over medium heat until foaming.Place the panko in a large frying pan over medium heat and toast, stirring occasionally, until golden brown, about 10 minutes.Heat the oven to 350☏ and arrange a rack in the middle.
#Easy green bean casserole small portion plus#
2 pounds green beans, ends trimmed and cut into 1-1/2-inch pieces.1 medium yellow onion, small dice (about 1 1/2 cups).It takes more time to make than the easy old-school version, but it’s worth it. Here, we ditch the canned condensed soup and fried onions for a creamy mushroom sauce made from scratch, under an onion–panko breadcrumb topping that complements the fresh green beans. The rich, creamy, crispy-topped side dish is as essential as gravy or cranberries, and like them, it’s way better when you make it from scratch instead of opening cans. Thanksgiving just wouldn’t be the same without green bean casserole.
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