Green Bean Casserole with Onion Rings

 

2 tablespoons olive oil

3 medium garlic cloves chopped

1 1/2 teaspoons fresh chopped oregano

1/2 cup chicken stock

1 1/2 cups sliced baby Portabella mushrooms

2 cups cold whole milk

1 1/2 tablespoons all purpose flour

2 1/2 cups fresh green beans French cut

1 5.2 oz block Boursin Garlic & Fine Herbs cheese

1 1/2 teaspoons salt

1/4 teaspoon black pepper

7 slices cooked bacon

 

2 tablespoons melted salted butter

3/4 cup Panko crumbs

 

Mix melted butter with Panko bread crumbs

 

Heat olive oil over medium heat in a large saute pan.  Add garlic and oregano and cook until garlic is lightly browned.  Add chicken stock and mushrooms and cook 3-4 minutes.  

In a separate bowl whisk flour into cold milk.  Add to saute pan and stir continuously.  Add green beans and cook 2-3 minutes.  Add Boursin cheese, salt and pepper and stir.  Crumble bacon over the top and stir.  Pour into a shallow lightly greased baking dish, top with Panko crumbs and bake at 350 degrees for 20 minutes.  Remove from oven and arrange onion rings on top and bake another 3-5 minutes.  

 

 Celery Seasoned Onion Rings

 

1 small yellow onion cut into rings

1 1/4 cup all purpose flour

1 teaspoon baking powder

Celery salt

1 egg

1 cup milk

1 cup bread crumbs

Safflower oil

 

In a medium sized bowl mix the flour, baking powder and 1 teaspoon of celery salt.  Dip the onion rings into the flour mixture to coat and set them aside.  Beat the egg and milk together in a separate bowl.  Add the flour mixture and mix well.  Dip the onion rings into the batter and place them on a wire rack so excess batter cab drip off.  Place the bread crumbs on a plate and dip the battered onion rings into the bread crumbs to coat.  Fill a large frying pan with safflower oil and heat over medium.  Fry the onion rings until they’re la light golden color.  Place on a plate lined with paper towels, season with celery salt and let cool.