The classic side dish gets upgraded.
2 lbs. fresh or frozen French-style green beans
1 10 3/4 oz. can cream of mushroom soup
1/4 cup milk
1/2 tsp. ground black pepper
Baked “Fried” Onions
1 large onion
1/2 cup flour
3/4 cup Panko bread crumbs
1/2 tsp. salt
1/4 tsp. ground black pepper
1 egg
1 tbsp. milk
Heat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
To prepare the onions, thinly slice. Pour flour in one small bowl, the bread crumbs, salt and pepper into a medium bowl, and whisk the egg and milk together in another small bowl. To bread the onion slices, first, dip a few slices into the flour, then into the egg mixture, then into the Panko and coat them well. Place onto baking sheet. Repeat with the rest of the onions. Bake onions until golden brown, flipping twice, about 25 minutes, and set aside.
Reduce oven to 350°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup, milk, pepper and a third of the baked onions. Bake 20 to 25 minutes.
Top with remaining onions during last 5 minutes of baking, until bubbly.
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