green bean mushroom casserole w/ panko parm onions

How To Make green bean mushroom casserole w/ panko parm onions

• 1

  Preheat oven to 425 degrees F. Coat large baking sheet with cooking spray.
• 2

  In food processor, combine panko & cheese; process until finely ground. Transfer panko mixture into a closeable bag; add onion rings. Shake until onions are coated.
• 3

  Place egg white in a large bowl; add onion rings (reserve panko mixture in the bag). Toss to coat onions with the egg white. Return onions to panko mixture; seal bag & gently shake until well coated.
• 4

  Arrange onion rings & 1/2 the mushrooms on the baking sheet; coat with cooking spray & season with 1/8 tsp salt & pepper. Roast 15 minutes or until onions are light golden brown. Remove from oven; reserve.
• 5

  Reduce oven to 375 degrees F.
• 6

  Meanwhile, immerse beans in a large pot of boiling water for 1 minute or steam in microwave on HIGH for 2 minutes. Drain & reserve.
• 7

  In skillet, heat oil over medium high heat. Add remaining mushrooms; cook until softened, 3 minutes. Add flour, garlic powder, 1/4 tsp salt & pepper; cook, stirring often, 1 minute. Add milk; bring to simmer, stirring often until mixture thickens, 4 minutes.
• 8

  Coat bottom of a shallow 1 1/2 qt baking dish with cooking spray. Arrange 1/2 the beans. Drizzle over 1/2 of the milk mixture; arrange 1/2 the roasted onion rings & mushrooms. Repeat layering beans, milk mixture, onion rings & mushrooms. Bake 15 minutes or until beans are crisp tender & onions are golden brown.
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