Thanksgiving green bean casserole

Ingredients

for the crispy onions (or use shop bought): onion, thinly sliced; 60g plain flour; 1 Tbsp olive oil; 1 Tbsp panko breadcrumbs; salt
for the casserole: 150g fresh green beans, but frozen will do, washed and topped; 1 Tbsp olive oil; 100g mushrooms, sliced; 1½ tsp tamari; 1 clove garlic, crushed and chopped; 1½ tsp fresh thyme (or use less dried thyme); 15g plain flour; 180ml milk; 1 tsp dijon mustard; 60g grated parmesan; salt & pepper

crispy onions. Thinly slice the onions, e.g. on a mandolin, and mix with the oil, flour and breadcrumbs. Speed out evenly on baking tray and bake in oven at 200℃, turning every 5 minutes till brown and crispy - 20-30 minutes. Save at room temperature till assembling dish.
green beans. Wash and top the beans and cook in salted boiling water for 4 minutes. Plunge in cold water to halt cooking, drain and dry on kitchen paper.
mushroom sauce. Slice the mushrooms and fry in the olive oil at medium heat till cooked - 5-8 minutes. Stir in the tamari, garlic and thyme. Sprinkle in the flour and cook for a minute or two. Add the milk and mustard and stir and bring to a boil to make sauce. Simmer until thickened stirring regularly for 15 minutes. Stir in parmesan and season to taste with salt and pepper.
assemble and cook. In a casserole dish, spread ⅓ of the mushroom sauce. Layer in the green beans. Cover with remaining sauce. Sprinkle the crispy onions over the top. Cover with lid or foil and bake to 10 minutes at 200℃. Bake further 10 minutes without lid.

Green bean casserole