• PREHEAT oven to 400°F. Set aside a 9x13 pan.
• COMBINE broth, cream, ranch, flour, garlic powder, salt and pepper in a medium pot. Whisk to combine.
• COOK on the stove over medium-high heat, stirring constantly for 3-4 minutes until sauce thickens.
• COMBINE the steamed green beans and sauce in the 9x13 pan and cook uncovered for 15 minutes.
• TOSS the onion slices with the whisked egg. Drain excess.
• COMBINE flours, garlic powder, onion powder, and salt in a medium bowl. Add onion and toss until coated, shaking off excess.
• HEAT oil in a medium skillet over medium-high heat. Add onion pieces, not crowding the pan, cooking until golden brown on both sides, about 3-4 minutes per side.
• TOP casserole with half or all the onion topping (see note above) and bake at 400 degrees for an additional 10 minutes. Remove from oven and cool for at least 15 minutes, topping with other half of crispy onion topping if desired.

Freeze for later

• PREPARE casserole without the onion topping, and allow to cool to room temp.
• CREATE an air-tight seal over the casserole by using a layer of plastic wrap and a layer of foil before storing it in the freezer. (If your casserole dish has a compatible, freezer-friendly, airtight lid, we still recommend adding a layer of plastic wrap fitted closely to the contents of the dish to prevent freezer burn.)
• STORE in the freezer for up to 3 weeks.

Prepare Frozen Casserole

• PREHEAT oven to 350°F.
• MAKE the onion topping according to the instructions above.
• DISCARD plastic wrap and foil from the frozen casserole. Cover with new foil, and bake until warmed through, for about 45 minutes.
• UNCOVER and top the casserole with half or all the onion topping (see note above) and bake at 400°F for an additional 10 minutes. Remove from oven and cool for 15 minutes, topping with the other half of the crispy onion topping if desired.