Green Bean Casserole

French Fried Onions

• 1

  Peel onions, cut into 1/4 inch slices. Separate into rings.

• 2

  Cover with milk and let stand 30 minutes. Drain thoroughly.

• 3

  Toss in paper bag with flour, salt, and pepper until completely covered with flour.

• 4

  Fry in deep hot fat at 375 degrees until golden. Drain on paper towels.

Cream of Mushroom Soup

• 1

  Clean mushrooms with a mushroom brush or damp paper towel. Cut half of the mushrooms into slices. Chop the remainder.

• 2

  Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and sweet onions. Sprinkle with salt. Cook, stirring often, until onion is soft.

• 3

  Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper. Taste and adjust seasoning, if need be.

• 4

  Add heavy cream and bring to a simmer. (Do not boil.) Ladle into soup bowls and garnish with chopped parsley.

Green Bean Casserole

• 1

  Cut off ends of green beans. Slice length-wise into quarters. Cook in boiling water until cooked through, but still crisp. Remove from water and place in a bowl of ice water.

• 2

  Combine and mix well green beans, cream of mushroom soup, 1/2 of French fried onions, salt, pepper, and cayenne.

• 3

  Top with remaining French fried onions.

• 4

  Bake at 375 degrees for 30 - 45 minutes