Rudi’s Green Bean Casserole

Ingredients

Fried Onions

• 3 Tablespoons cornstarch
• 3 Tablespoons white rice flour
• 1 onions, thinly sliced
• Enough olive oil for frying

Green Bean Casserole

• 3 Tablespoons olive oil
• 1 onion, finely diced
• 3 cups white button mushrooms, finely chopped
• 2 cups milk
• 2 Tablespoons cornstarch
• 16 oz. fresh green beans, cleaned and trimmed
• Salt
• Pepper
• 1/4 cup grated cheddar cheese

Instructions

Onion Crisps

1. Pour 3 Tablespoons of cornstarch, all the rice flour and finely sliced onions into a Ziploc bag and shake until completely covered.
2. In a large cast iron skillet, pour olive oil until it is a 1/4 inch deep and turn on high heat. Do not fry until oil is hot—test with one onion, if it sizzles you are ready.
3. Once oil is hot, fry the flour-covered onions in batches until browned
   1. Do not fry them all at once—do it in several shifts so the pan doesn’t get too crowded.
4. When you remove onions from oil, place them on a dry paper towel.

Green Bean Casserole

1. 1. Preheat oven to 350°F.
   2. Boil green beans until soft.
   3. In a medium pan pour in 3 Tablespoons of olive oil, diced onions, and white mushrooms.
   4. Once mushrooms are soft, add milk.
   5. Once milk is boiling, add in cornstarch and stir continuously with a whisk to prevent clumping and ensure thickening. Boil for about a minute.
   6. Remove from high heat and put on low heat to simmer for several minutes, adding salt and pepper to taste.
   7. Stir in cooked green beans until everything is mixed. You can either mix in the cheese now or put all of it on top.
   8. Pour the mixture into a casserole dish, cover and bake for 30 minutes. Once ready to serve, add homemade onion crisps and enjoy!