Green Bean Casserole

Green Bean Casserole (Serves 6)
1 Lb Green Beans, cut into 1 inch pieces
1 Small Yellow Onion, diced
1 1/4 Tsp Salt, divided
1/2 Cup Panko or Bread Crumbs
1/4 Cup Parmesan Cheese, grated
8 Oz Mushrooms, sliced
2 Garlic Cloves, minced
3 Tbsp Butter, divided
2 Tbsp Flour
1 Cup Chicken Broth
1/2 Cup Whole Milk (you can use half and half if you want the dish to be extra rich and creamy)
Canola or Olive Oil Cooking Spray
1. Place the green beans in a steamer pot over boiling water and steam for 8 minutes or until fork tender.
2. Preheat oven to 400 F.
3. In a large sauce pot melt the butter and sauté the chopped onion and 1/4 tsp of salt for 4 minutes.
4. Remove the onions and set aside in a separate bowl with the panko and parmesan cheese. Toss to evenly combine.
5. In the same large sauce pot, melt the remaining 2 tbsp of butter, add the mushrooms and remaining 1 tsp of salt and sauté for 4 minutes.
6. Add the minced garlic and cook for an additional 1 minute.
7. Sprinkle 2 tbsp of flour over the mushrooms and stir for 30 seconds until evenly coated.
8. Add the chicken broth and milk, bring to a simmer and cook for 8-10 minutes or until thickened.
9. Add the beans to the sauce and then pour into a greased 8 x 8 inch baking dish.
10. Sprinkle with onion/panko mixture on top, lightly spray with oil and bake for 25 minutes or until the top is golden.
11. Serve.