 Okay folks, listen, this year we're going to do something a little different, right? A lot of times we have the green bean casserole, you know, we have that on Thanksgiving, but I think it's an elegant dish to put out with your corner's hands and all of that for Christmas. With all that being said, let's get it. Now, the first thing I'm going to do is I'm going to come over here to my oven and I'm getting ready to go ahead and preheat, right? So we're going to hit bake 475 and we're going to start it. All right, so look, I want you guys to take a look at these ingredients right here. Not a whole lot, right? Mushrooms, got some ingredients right here and notice that I'm using fresh green beans, right? If you guys use canned green beans, they'd be a little bit on the mushy side, right? So I'm going to do it old school, just like our, you know, our family did. You just break this off right here, break this off, you know what I mean? Then we snap them just like that. After finishing, you know, my green beans, just taking it, keeping it old school. Remember how grandma used to do that? I don't know. Some of y'all, y'all mama did, my mama was working, you know, it was just the time that my grandma put in, you know, with me to kind of like just help me out, right? So what I'm getting ready to do is I'm going to just cut this down, you know what I mean? Because we're putting the bread crumbs on this onion and I'm going to show you, we're going to do something real nice. You guys are going to like this. Okay, so what I'm going to do now is just cut these like this, right? You guys can cut them how you want to. I'm cutting them like onion rings, but I'm going to cut them again. Reason being, like if I take them like this and just cut them down like that, look, they just opened up. Kind of like the onion rings, you know what I mean? And we just leave them like this. Now that we got these sliced, right? Now you guys can slice them even thinner than this. However you would like to do them, that's okay, right? So next thing we're going to do is we want to get these wet and then we're going to set up two stations, right? We're going to have a little wet station, then we're going to have like a bread station, right? So now to make our tune. Now you want to take your panko, right? I'm using a seasoned panko, you know what I mean? We just put some of this in there. You can see it's got herbs on it. And if you read it right there, it's the garlic herb version, right? But don't worry. It all makes sense to you. We're going to dump our flour and then next we're going to come with some pepper. See how you can see it on the top right there? Look, I'm going to put a little bit of pepper in there. I like to taste the pepper. And then when I put it in this oven, you got to know this. Pepper takes on a whole different flavor, right? We're going to wake it up with a little bit of salt, just like a nice generous pinch. And then for me, I'm going to use my A-seasoning right here, because this little blend right here is what makes it. And then what we do is we just whisk it all together. And now it's going to all make sense to you, right? This is my dry station. Don't forget, we got to set something up so it'll be wet. Now we get ready to set up our wet, right? So we're just going to add egg. Then we're going to just put just a little bit of milk in there. And then we whisk this the same. Now we have this. I'm going to set this up so it'll be real easy. I know I hadn't said nothing already. We're going to address this. Look, I've got a baking sheet. You guys can use one of them silicone mats or you can use parchment paper, right? Now, it only makes sense if we do it this way. We're not doubling it. We just stick this in here like this. Okay, so this part real easy. I know I got gloves on, folks, and here I am yet, you know, using the tongs, but I'm going to try to do it the right way. You know what I mean? I got it. If I was at home, would I do that? I tell you guys all the time, especially in my older video, it is nothing wrong with us working with our hands, you know? And then I'm so tired of everybody hitting me with, A, B, your hands is ashy. Of course they're ashy. I got to wash them a lot. Okay, so this is what it looks like. And listen, it depends on if you guys like a lot of onion, a lot of crunch, all of that. You can do more, but I think this is just plenty. You guys can see, look, I got like a little smaller casserole dish, right? So this is going to fill this up. That is a whole lot. Don't forget, I'm putting mushrooms in mine. Now I'm going to put this in the oven probably for about 20 minutes. All right, I'm going to look at them at 20 minutes. We don't want those to be nice, golden brown and a little bit on the crispy side. Okay, look, I didn't cover this part, right? So we got our onions in, they all coated and they starting to brown, right? Look, about 10 to 12 minutes. Once they start browning, we want to flip them. All right, so look, I brought it back over here so it'll be a little bit more on a friendly style for you guys to see, right? So we back, firing the bottom, we're boiling. I'm going to go ahead and put these green beans and these fresh folks. Okay, so it's been five minutes in between that time, waiting for five minutes to come. I'm going to go ahead and turn this off. I went ahead and flip those. You know what I mean? So I got that done. Now I'm going to add some water. So I went a little bit longer. I like for them to be a certain softness. I don't want them to be too stiff, right? So we put them in like that. What I'm going to do is I'm going to drain this water. I got myself some icy cold water right there. And now we stopped the cooking process. Okay, folks, so look, you can see the onions are done, right? They're crispy. This is what you want, right? So I'm going to set these over here. I'm going to go ahead and set this on like a low. I'm going to get my butter and we're getting ready to do the mushrooms. You see that right there? We all melted, right? Now I'm going to take my mushrooms, got a nice little heat going, nice and even. This is cast iron. So it takes a minute. Heat concentrators got to go out. So sometimes since the stove was hot, I could have stuck this in the inside and got it evenly, you know, ready, right? So I'm going to go ahead and just add this. This is about, I think the cartons head eight ounces. This is cool. Right? I'm going to go ahead and just move this around. Let's just pick up some of that butter. That right there, right? So we're going to make like a little roux, right? So we're going to add just a couple of tablespoons of flour. So that's about like one or two minutes, right? Like I said, you want to cook some of that flour out, get it nice and flat. Now we're getting ready to come with our broth or stock. Right? Look at it starting to turn color. You guys been with me in the whole time. I've been making gravy or different roux. You see how it's coming together. Ain't nothing changed. The same principle. Now when it comes to my garlic, you know, I'm starting to tell everybody, look, notice we don't want to put it on the pan. We want to put it right there on top of anything that you have in your pan, right? Because we don't want to burn it. We just want to get the aromatics off of it, right? So now I'll bring this around like that. Look at that. Now we're cooking folks, just a few little pro tips to help us along in our journey, right? So after a couple of minutes of that, oh, you can smell it. Now we're going to come with that half and half. Now I'm going to keep turning this to get everything to, you know, marry together, right? I'm going to set my temperature on low because what we want to do is simmer for anywhere from eight to 10 minutes, right? We'll just see where that has it. But we want to get to our desired thickness, right? Okay, so I want to show you this. Look, this is a 12 inch skillet. This would be just perfect for what we're doing. But I wanted to show you guys, which I showed earlier, you know, I had a shallow casserole dish, right? I'm not going to use this. We're going to put everything inside that, right? So I've already strained my green beans. Look at them. They're a little bit on, they starting to get soft, folks. You know what I mean? That's up to you. If you want them to be soft, you can do that too. But we're going to leave it like that. And what I'm going to do is I'm going to put in about half of these, right? Yeah, that's enough, right? Now just move these around like this just to get them all coated, right? You guys can see the way it's coming together now. I'm going to add some of these in here, just like that, just enough, right? And so I don't break them all up. What I'm going to do is I'm going to just kind of like fold them in so they can get a little bit of that love magic too, right? Take your time with them, folks. Look, they're nice, crunchy. When you're doing right. And I got to tell you all this too. You didn't see me do it, but I went ahead and took a taste of it and who said we need all of them cream or whatever and out of them cans. I just showed you guys how to make it where it come out and it'll be fire, right? So now I'm going to go ahead and add the rest. What I did was another thing that you guys didn't see, you want to reduce your heat, right? Remember we was at 475. I went in and put everything at 400. Now we start adding some of these just over here on the top. I'm picking the premium ones. Okay, now we've got to stick these in the oven. We probably go for about 10 to 15, about 12 minutes. You know what I mean? Or we'll wait till we see it starting to, you know, resummer. You know what I mean? So let me set a timer for 10 minutes and we see where we are. No longer than 15 minutes. Okay, folks, look, it's about to go down. I don't already had a sample of this right now. This right here is nice, right? I'm just going to go ahead. It's so moist. It won't even come. I got to get some mushroom too. Just for all y'all to say y'all don't like no mushroom, but your boy, AB, I'm going to win with it all. So check it out. Cheers. I'm going to go ahead and wipe mine early this time. You know why? Because I'm going to knock this off, right? So listen, you want to know what the period is with? You got to have that mashed potatoes and gravy. You got sort of like a gravy on top of these green beans. And you know what? Look, by being the holiday, you know what I mean? If you guys are doing this for Christmas, I'm going to tell you why it's really key. Because listen, you got your immediate family over there. It's like your clothes in that family. We don't want to do the same thing that we did for Thanksgiving. So we put these beans out like this. These green beans right here say they elegant. You put out some creamy mashed potatoes. You put your gravy out, a couple of corn in his hands, some red velvet cake. You know what, folks? Now my mom is starting to water again. Hey, so with that being said, talk to me down in the comment section below. Tell me what you guys are going to be putting on your Christmas table. And listen, if you're new to my channel, let me take this time to say thank you for watching. Don't forget to like, smash that subscribe button and tell everybody out here, listen, there's a channel out here that simplifies these recipes and taking the mystery out of cooking. And guess what, folks? I'm going to sit down for a minute. I'm out. Peace.