National Lager Day | Green Bean Casserole

Fried onion topping

1. Fill a Dutch oven with about 2 inches of canola oil. Heat oven medium high until temperature of the oil reaches 375*F. Line a plate with paper towels and set aside.
2. In a medium bowl, combine flour and beer to make a batter, adding more beer as necessary to come to a batter that's pancake-like. Toss the onions in the batter, coating them evenly.
3. Add the onions, making sure to separate from each other when needed, to the oil and cook until crispy and light golden brown. Be careful not to overcrowd the pot.
4. Using a slotted spoon, remove onions and set on paper towel-lined plate. Sprinkle with salt.

Casserole

1. Preheat oven to 350*F. Bring a large pot of salted water to a boil. Add green beans and cook until they take on a deep green color and they are tender, about 10-15 minutes. Drain and rinse.
2. In a large pot, melt 2 tablespoons of butter on medium-high heat. Add the onion, garlic and a pinch of salt. Stir often and cook until onions are softened, about 5 minutes. Add the wine and simmer until it evaporates, about 5 minutes. Set aside, or put in another bowl.
3. In a medium saucepan, combine milk, cream, and chicken stock and set to simmer. Meanwhile, melt the remaining 4 tablespoons of butter in the pot you used for the onions. Add the flour and whisk until creamy, about 2 minutes. Slowly, and in a steady steam, add the hot milk mixture and continue cooking, whisking frequently, for about 15 minutes, or until mixture has been thickened. Whisk in Worcestershire sauce and salt and pepper.
4. Stir the onion mixture into the cream sauce and simmer for 5 minutes, whisking occasionally.
5. Stir the green beans into the cream sauce and toss to combine. Pour into a large, buttered casserole dish and bake uncovered for 15 minutes. Add the grated cheddar and fried onions and bake uncovered until cheese is melted, about another 15 minutes.