GREEN BEAN CASSEROLE
Serves 10-12.

1/2 cup	panko, or breadcrumbs from 4 slices of white bread
2 tbs	butter
1	6 oz can fried onions

2 lbs	green beans, trimmed and cut into 2" pieces
3 tbs	butter
1 lb	white button or crimini mushrooms, cleaned, trimmed and sliced
	or broken into 1/2" pieces
3	med garlic cloves, pressed
3 tbs	wondra or all purpose-flour
1.5 c	heavy cream
1.5 c	chicken broth or stock or vegetable stock
1.5 tsp	mushroom base, optional

Melt 2 tbs butter in a skillet over meduim heat. Add the breadcrumbs
and toast until light brown, stirring frequently, about 5 minutes.
Combine with fried onions and 1/8 tsp black pepper and set aside.

Heat oven to 425F.

In a large pot or dutch oven bring 5 quarts of water to a boil.
Prepare a large bowl of ice water. Add 2 tbs salt and beans to the
boiling water and cook for 6 minutes, or until they begin to become
tender. Drain beans and add to ice water to stop cooking. When
cooled, drain again and set aside.

Melt 3 tbs butter in the pot over medium high heat. Add the mushrooms,
garlic and 1/4 tsp black pepper. Cook until released mushroom liquid
has evaporated and mushrooms are browned, about 10 minutes. Add
flour and cook for 1 minute, stirring constantly. Add broth, cream
and optional mushroom base and bring to a simmer. Reduce heat and
simmer until sauce has thickened, about 15 minutes. Season with
salt and pepper to taste.

While still over heat, add beans and stir to combine. Spread beans
in a 9x13" baking dish and sprinkle with breadcrumb onion topping.
Bake until browned and bubbling, about 15 minutes.