Adapted from https://www.seriouseats.com/swiss-chard-fennel-white-bean-gratin-recipe
5 tablespoons unsalted butter
1 large bulb fennel, cored, and sliced thin (about 3 cups)
1 large onion, sliced thin (about 1 1/2 cups)
Kosher salt and freshly ground black pepper
3 medium cloves garlic, minced (about 1 tablespoon)
3 bunches swiss chard (about 1 pound), leaves removed, tender stems sliced thinly
1/2 teaspoon freshly grated nutmeg
1 tablespoon flour
1 1/2 cups half and half
2 (15 ounce) cans white beans, drained and rinsed
1 1/2 cups fresh breadcrumbs
2 ounces finely grated parmesan or romano cheese (about 1 cup)
Adjust oven rack to middle position and preheat oven to 400°F. Melt 2 tablespoons butter in a large saucepot or Dutch oven over medium-high heat. Add fennel and onion, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened and translucent, about 10 minutes, reducing heat if it starts to brown. Add garlic and cook, stirring constantly until fragrant, about 30 seconds.
Add 1/3 or swiss chard and cook, stirring, until wilted, about 1 minute. Repeat with remaining swiss chard in two more batches. Add nutmeg and flour and stir to combine. Add half and half, stir to combine, and cook, stirring occasionally, until thickened. Add beans and reduce to a bare simmer. Continue to cook, stirring occasionally, for 10 minutes.
Meanwhile, melt remaining 3 tablespoons butter. Toss breadcrumbs, butter, and cheese in a large bowl and season with salt and pepper.
Season filling with salt and pepper, transfer to a large casserole dish, top with breadcrumbs, and bake until golden brown on top and bubbling around the edges, about 30 minutes. Remove from oven, let rest about 10 minutes, and serve.
Cheesy Green Bean Casserole
4 cups chicken broth or water
2½ cups fresh green beans, trimmed and cut into 2-inch-long pieces (about 10 ounces)
2 (10-ounce) cans cream of mushroom soup
¾ cup half-and-half
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 ounces ham, cubed
½ cup diced onions
2½ cups (9 ounces) shredded cheddar cheese
1 cup canned French fried onions, divided
Preheat the oven to 350°F. Bring the chicken broth to a boil in a small pot, add the green beans, and cook until tender-crisp, 5-6 minutes. Drain into a bowl and save the chicken broth for another use.
In a large bowl whisk together the mushroom soup, half-and-half, garlic powder, salt, and pepper. Stir in the cooked green beans, ham, onions, 2 cups of the cheddar and and ¾ cup of the fried onions.
Spray a 10-x-12-inch baking dish with cooking spray and add the mixture to the casserole. Sprinkle with the remaining ½ cup cheddar and bake until bubbly and crusty, 40 minutes, adding the remaining ¼ cup French fried onions during the last 10 minutes of baking. Remove from the oven, let sit for 5 minutes, and serve.