Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray, then set aside. Fill a large bowl with cold water and ice, then set nearby.
In a large saucepan, bring 2 cups of water to a boil over high heat. Add green beans and cook until crisp-tender, about 2-4 minutes. Drain green beans, then plunge them in the bowl with ice water. Allow green beens to cool for 5 minutes, drain again, then green beans set aside.
In the second skillet, melt 1/4 cup butter. Add shallot, flour, and remaining 2 teaspoons of garlic, then whisk until flour is saturated with butter.
1/2 cup salted butter, 1 shallot, 1/4 cup all-purpose flour, 5 teaspoons fresh minced garlic
Continuing to whisk, pour in some (about 1/2 cup) of milk and allow the flour to absorb it. Once absorbed, pour in another 1/2 cup of milk. Continue to add and whisk until both milk and buttermilk have been used.
1 1/2 cups milk, 1/2 cup buttermilk
Season the milk mixture with oregano and 1 pinch each salt and pepper. Set the heat to medium-low and allow to simmer for 5 minutes.
While sauce simmers, add 1 cup fried onions and remaining 1 tablespoon rosemary to a food processor. Pulse for 10 seconds or until broken up.
2 cups crispy fried onions, 1/4 cup fresh chopped rosemary
In a microwave-safe bowl, melt remaining 1/4 cup butter. Add pulsed onion mixture and panko breadcrumbs, then mix until saturated with butter.
1/2 cup salted butter, 1/2 cup panko breadcrumbs
Assemble casserole by pour the green bean mixture and sauce into prepared baking dish, then use a spatula to mix well and smooth into an even layer. Top with buttery onion panko mix plus the remaining 1 cup of whole fried onions. If desired, sprinkle shredded parmesan cheese on top.
2 cups crispy fried onions, 3/4 cup shredded parmesan cheese
Bake uncovered for 30 minutes or until heated through.
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