# Components:
→ Vegetables
01 - 2 pounds fresh green beans, trimmed and cut into 2-inch pieces or substitute with 2 pounds frozen cut green beans, thawed and drained
→ Sauce Base
02 - 2 tablespoons unsalted butter
03 - 9 ounces cremini or button mushrooms, sliced
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 2 tablespoons all-purpose flour
07 - 1 cup whole milk
08 - 1/2 cup heavy cream
09 - 1/2 cup low-sodium vegetable broth
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon ground nutmeg (optional)
→ Topping
13 - 1 1/2 cups crispy fried onions (store-bought or homemade)
# Directions:
01 - Preheat oven to 350°F. Bring a large pot of salted water to a boil.
02 - Add green beans and cook for 5 minutes until just tender and bright green. Drain and rinse under cold water to halt cooking. Set aside.
03 - Melt butter in a large skillet over medium heat. Add mushrooms and sauté for 5-6 minutes until tender and browned. Incorporate onion and garlic, cooking for another 2-3 minutes until softened.
04 - Stir in flour and cook for 1 minute, stirring continuously. Gradually whisk in milk, cream, and broth. Simmer until mixture thickens, approximately 5 minutes. Season with salt, pepper, and nutmeg if using.
05 - Add drained green beans to the skillet, tossing to coat evenly in the creamy sauce.
06 - Pour mixture into a 2-quart baking dish. Evenly distribute half of the crispy fried onions over the top.
07 - Bake for 25 minutes until bubbly. Remove from oven, sprinkle remaining onions on top, and bake an additional 5–7 minutes until golden and crisp.
08 - Allow casserole to cool for 5 minutes before serving for optimal texture.
