Ingredients
Method
**Make the Fried Onions:**
- – Prepare a wet batter by combining buttermilk, chili powder, garlic powder, salt, and black pepper in a bowl.
- – In another bowl, mix together all-purpose flour, chili powder, garlic powder, salt, and black pepper to create the dry batter.
- – Dip onion slices in the wet batter, then coat them in the dry batter.
- – Fry the onions in oil at 350°F until golden brown, draining excess oil on a wire rack.
**Make the Mushroom Cream Sauce:**
- – In a saucepan, melt butter and sauté garlic and mushrooms.
- – Add flour, then pour in heavy cream and beef broth. Simmer until smooth.
- – Season with salt, black pepper, nutmeg, Worcestershire sauce, and cayenne. Stir in Parmesan, cream cheese, and parsley.
**Blanch Green Beans:**
- – Boil salted water and blanch green beans for 2 minutes. Rinse with cold water.
**Assemble and Bake:**
- – Preheat oven to 350°F.
- – Place blanched green beans in a casserole dish, pour mushroom cream sauce over them, and top with shredded cheese.
- – Bake covered for 25 minutes, then uncovered for 15 minutes.
- – Add fried onions on top and bake for 5 more minutes.
- – Serve warm!
Notes
- Cut green beans into smaller pieces if desired.
- For a smoother texture, blend the mushroom cream sauce before using.