green bean mushroom casserole
food network magazine
unsalted butter, white onion, cremini mushrooms, shiitake mushrooms, all purpose flour, low sodium chicken, half and half, kosher salt, green beans, freshly ground pepper, white onion, buttermilk, all purpose flour, kosher salt, vegetable oil
- 2.0 tablespoon unsalted butter
 - 1.0 white onion
 - 4.0 ounce cremini mushrooms
 - 4.0 ounce shiitake mushrooms
 - 2.0 tablespoon all purpose flour
 - 2.0 cup low sodium chicken
 - 0.5 cup half and half
 - kosher salt
 - 1.5 pound green beans
 - freshly ground pepper
 - 1.0 white onion
 - 1.0 cup buttermilk
 - 2.0 cup all purpose flour
 - kosher salt
 - vegetable oil

- make the casserole melt the butter in a large dutch oven over medium heat.
 - add the diced onion cook, stirring, until softened, 7 to 10 minutes.
 - add the mushrooms saute until softened and most of the liquid has evaporated, 10 minutes.
 - sprinkle in the flour cook, stirring, 1 minute.
 - add the broth and half and half.
 - bring to a boil, then reduce the heat to medium low and simmer until thickened, about 5 minutes.
 - bring a pot of salted water to a boil.
 - add the green beans and cook until crisp tender, 7 to 10 minutes.
 - drain shake off any excess water and add to the mushroom sauce.
 - cook, stirring occasionally, until the beans are very tender, 10 to 12 minutes.
 - season with salt and pepper.
 - make the topping soak the sliced onion in the buttermilk, 5 minutes.
 - combine the flour and 1 teaspoon salt in a medium bowl.
 - heat 2 to 3 inches vegetable oil in a large pot until a deep fry thermometer registers 350 degrees f.
 - working in batches, drain the onion, toss with the flour and shake off the excess, then fry until golden, 4 to 6 minutes.
 - drain on paper towels.
 - transfer the green bean mixture to a 4 quart baking dish and top with the fried onion.
 - the casserole and topping can be made up to 2 hours ahead refrigerate the casserole.
 - bring to room temperature reheat at 350 degrees f, 30 minutes.
 - top with the fried onion bake 5 more minutes.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2.0 tablespoon unsalted butter
- 1.0 white onion
- 4.0 ounce cremini mushrooms
- 4.0 ounce shiitake mushrooms
- 2.0 tablespoon all purpose flour
- 2.0 cup low sodium chicken
- 0.5 cup half and half
- kosher salt
- 1.5 pound green beans
- freshly ground pepper
- 1.0 white onion
- 1.0 cup buttermilk
- 2.0 cup all purpose flour
- kosher salt
- vegetable oil

 ### Assistant: The ingredients you'll need are:
- 2.0 tablespoon unsalted butter
- 1.0 white onion
- 4.0 ounce cremini mushrooms
- 4.0 ounce shiitake mushrooms
- 2.0 tablespoon all purpose flour
- 2.0 cup low sodium chicken
- 0.5 cup half and half
- kosher salt
- 1.5 pound green beans
- freshly ground pepper
- 1.0 white onion
- 1.0 cup buttermilk
- 2.0 cup all purpose flour
- kosher salt
- vegetable oil


You can follows these steps to make the recipe:
- make the casserole melt the butter in a large dutch oven over medium heat.
- add the diced onion cook, stirring, until softened, 7 to 10 minutes.
- add the mushrooms saute until softened and most of the liquid has evaporated, 10 minutes.
- sprinkle in the flour cook, stirring, 1 minute.
- add the broth and half and half.
- bring to a boil, then reduce the heat to medium low and simmer until thickened, about 5 minutes.
- bring a pot of salted water to a boil.
- add the green beans and cook until crisp tender, 7 to 10 minutes.
- drain shake off any excess water and add to the mushroom sauce.
- cook, stirring occasionally, until the beans are very tender, 10 to 12 minutes.
- season with salt and pepper.
- make the topping soak the sliced onion in the buttermilk, 5 minutes.
- combine the flour and 1 teaspoon salt in a medium bowl.
- heat 2 to 3 inches vegetable oil in a large pot until a deep fry thermometer registers 350 degrees f.
- working in batches, drain the onion, toss with the flour and shake off the excess, then fry until golden, 4 to 6 minutes.
- drain on paper towels.
- transfer the green bean mixture to a 4 quart baking dish and top with the fried onion.
- the casserole and topping can be made up to 2 hours ahead refrigerate the casserole.
- bring to room temperature reheat at 350 degrees f, 30 minutes.
- top with the fried onion bake 5 more minutes.
- .

