RECIPE #23 & 24: THANKSGIVING Green Bean Casserole with "Funyun" onions

Tonight, I made an easy meal with ham steaks and green bean casserole with
 homemade "funyun" rings on top. This comes just in time for your Thanksgiving feast.
I needed to try this recipe out to see if we wanted to use it for Thanksgiving and I'm going to!

My grandmother June is here and she said it's like the way they used to do it in the "olden days."

Doesn't Ryan look like a bobble head? :)

1 medium onion, sliced thinly (I used a mandolin)
1/3 C flour
1/4 t sea salt
nonstick cooking spray

Preheat oven to 475 degrees. Spray a baking sheet with cooking spray and set aside. Combine sliced onions
& dry ingredients in bowl, tossing until totally coated with flour.
Pour out onto baking sheet and separate the onion ring slices so they are not touching each other too much.

Bake 15-20 minutes, tossing one or two times while cooking to golden brown.

1 lb green beans, trimmed & snapped into bite size pieces
2 large Portobello mushrooms, diced
2 T unsalted butter
1/2 t pepper
1/2 t garlic powder
1/4 t nutmeg
1/3 C sour cream
2 T flour
1 (14 oz) can cream of mushroom soup (NOT condensed) - Sunflower Market has a great one!

Preheat oven to 400 degrees. Wash & trim green beans.

Boil green beans in lightly salted water for 5 minutes, then rinse with cold water and drain.
In large saucepan, melt butter and toss in diced mushrooms and pepper.
Stir over medium heat for 5 minutes, then add spices and flour, stirring to coat.
Cook an additional minute then add sour cream and soup and lower heat to medium low.
Cook while mixture thickens, 5-8 min.
Remove from heat and stir in half fried onions and all of green beans.
Pour mixture into large casserole dish.
Cook for 10 minutes or until bubbly.
Sprinkle remaining FUNYUNS on top and bake for 5 more minutes.
Serve warm.


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