• Preheat Oven to 350`

Crispy Fried Onions - Regular or Gluten Free

• In medium bowl, soak the sliced onions in the buttermilk.
• While soaking, assemble flour, salt, pepper and sugar in a plastic bag.
• Heat 2 inches of oil in a heavy-bottomed saucepan until its at 350`
• Once soaking is complete, remove onions from buttermilk and drain.
• Place the onions in the ziploc bag and reseal the bag. Shake the onions to coat well.
• Remove the onions and fry in batches in the 350` oil. Fry until golden brown, then remove and drain on paper towels.

Fresh or Canned Green Beans work well

• If using canned beans, open, drain and you're ready to go.

  If using fresh, blanch 1# fresh green beans in a pot of boiling water about 6 minutes. Remove with slotted spoon to an ice bath, then drain and transfer to a large bowl.

Saute Aromatics

• In a large ovenproof skillet over Medium heat, melt 2 T. Butter
• Add onion and cook, stirring occasionally, until tender, about 5 minutes
• Add mushroom and add salt and pepper. Cook, stirring often, about 5 minutes until golden brown.
• Stir in garlic and cook until fragrant, about 1 minute. Tansfer mixture to bowl with the green beans.

Make Homemade Cream Sauce

• In same skillet, melt remaining 4 T. butter.
• Whisk in flour and cook until golden. (2 minutes)
• Gradually whisk in milk and seasonwith salt and pepper. Bring to a simmer and cook until thickened (4 minutes)
• Remove from heat and add to green bean mixture. Toss until combined.

Baking the Green Bean Casserole

• Here is where I add about 3/4 cup of the Crispy Onions and mix in.
• Bake until warmed through and bubbling, about 30 minutes
• Top with fried onoins and bake 5 minutes more.