Tender green beans, mushrooms, creamy sauce, and crispy onions for a nostalgic, crowd-pleasing holiday side.
# Components:
→ Vegetables
01 - 2 lb fresh green beans, trimmed and cut into 2-inch pieces (or substitute with 2 lb frozen cut green beans, thawed and drained)
→ Sauce Base
02 - 2 tablespoons unsalted butter
03 - 9 oz 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 - Set oven temperature to 350°F and allow to fully preheat.
02 - Boil a large pot of salted water. Add green beans and cook for 5 minutes until just tender yet still vibrant. Drain, rinse immediately under cold water to halt cooking, and set aside.
03 - Melt butter in a large skillet over medium heat. Add mushrooms, cooking for 5–6 minutes until softened and lightly browned. Stir in onion and garlic and sauté 2–3 minutes until translucent.
04 - Sprinkle flour over vegetables, stirring for 1 minute to cook out raw flavor. Pour in milk, cream, and broth gradually, whisking constantly. Simmer for approximately 5 minutes until gently thickened. Season with salt, pepper, and nutmeg if desired.
05 - Add drained green beans to skillet and fold into sauce, ensuring even coating.
06 - Transfer mixture to a 2-quart baking dish. Evenly distribute half of the crispy fried onions atop the surface.
07 - Bake for 25 minutes until filling is bubbling.
08 - Remove dish from oven. Sprinkle remaining fried onions over casserole and return to oven for 5–7 minutes until topping is golden and crisp.
09 - Cool dish for 5 minutes prior to serving for improved structure.
