Fresh Green Bean Casserole

Preheat oven to 350°F.

Mix together the breadcrumbs, parmesan cheese and vegetable oil in a small bowl. Set aside.

Heat 2 Tbsp. butter in a NUCU 3.5 qt. curved sauté pan over medium heat. Sauté the onions until beginning to become translucent, add the mushrooms and continue to cook for 3 to 4 minutes longer. Remove from the heat.

Place the chicken broth in a NUCU 4 qt. stock pot and bring to a boil. Place beans in a steamer basket and set over boiling broth. (Beans should not touch boiling broth). Reduce heat to a gentle boil and cover to keep the steam in. Steam the beans for about 5-6 minutes, until tender. Carefully remove beans when done. 

Return broth to a full boil. Optional: add a bit more chicken bouillon or base to make this a very flavorful stock).

Using a wire whip, whisk in a small amount (approximately a teaspoon) of roux at a time into boiling broth to thicken until it gets to the consistency of gravy, whisking constantly as it thickens.

Starting with a tablespoon at a time, whisk the sour cream into the thickened broth to make the cream sauce. Add nutmeg, salt, white pepper and garlic powder. Stir well, adjust seasonings to taste. When thickened, remove from heat.

Add the green beans to the onion and mushroom mixture.

Pour the cream sauce over the beans mixture and stir to combine.

Sprinkle the top evenly with the panko and cheese mixture. Bake until the casserole is hot, about 20 minutes. If needed, broil until the breadcrumb topping is slightly browned, 1 to 2 minutes.

**Note:  Roux is a classic French thickening agent made from fat and flour.  Heat 1 cup vegetable oil or shortening over medium high heat until just hot enough to make a pinch of flour bubble when added. Reduce to medium heat and slowly whisk into hot oil  1 ¾ cup flour.  As mixture thickens and heats, reduce heat to low and cook for an additional 5 minutes stirring as needed.  Let cool. This mixture can be stored in the refrigerator and used as needed for up to one month.