Asparagus Green Bean Casserole
For the onions:
1/2 1 medium onion, very thinly sliced (I used a mandoline)
3 tablespoons yellow corn meal
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
vegetable oil for frying
For the casserole:
1/4 cup butter
1/4 cup flour
salt and pepper to taste
1/2 cup chopped mushrooms
2 tablespoons chopped roasted red peppers, from jarred
1 clove garlic, grated
2 cups milk
1/2 cup shredded Parmesan cheese
1 (9 oz) package Green Giant asparagus
1 (12 oz) package Green Giant green beans
Heat vegetable oil for frying in a large skillet or deep fryer to 375°. Heat oven to 350°. Combine sliced onions, corn meal, flour, salt and peper in a large bowl. Toss well to coat. Place onions in hot oil and fry until golden brown and crisp, about 1 – 2 minutes. Place of rack or paper towels to drain oil and cool.
In a large skillet, add 1 tablespoon of the butter and chopped mushrooms. Saute mushrooms over low heat until they are tender. Melt the rest of the butter in the skillet. Whisk in flour, salt and pepper. Add red bell peppers. Add milk and continue to whisk until mixture comes to a boil and thickens. Reduce heat and simmer for 2 – 3 minutes.
Add vegetables to an 8 x 8 casserole dish and mix well. Pour sauce over vegetables and mix well. Bake for 30 – 40 minutes. or until bubbly and lightly browned. Remove from oven when done and garnish with fried onions. Serve.