The Best Green Bean Casserole Ever
                          - From Alton Brown at  Food Network -


  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


   Directions:
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.