Nostalgic, creamy side with green beans, mushrooms, and crispy fried onions for family dinners.
# Components:
→ Vegetables
01 - 2 lb fresh green beans, trimmed and cut into 2-inch pieces or 2 lb frozen cut green beans, thawed and drained
→ Sauce Base
02 - 2 tbsp unsalted butter
03 - 9 oz cremini or button mushrooms, sliced
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 2 tbsp all-purpose flour
07 - 1 cup whole milk
08 - ½ cup heavy cream
09 - ½ cup low-sodium vegetable broth
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - ½ tsp ground nutmeg, optional
→ Topping
13 - 1½ cups crispy fried onions, store-bought or homemade
# Directions:
01 - Preheat the oven to 350°F.
02 - Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until just tender but still bright green. Drain and rinse immediately under cold water to stop cooking. Set aside.
03 - In a large skillet over medium heat, melt butter. Add mushrooms and cook for 5-6 minutes until tender and browned. Add onion and garlic, cooking for an additional 2-3 minutes until softened.
04 - Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk, cream, and vegetable broth. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt, pepper, and optional nutmeg.
05 - Add drained green beans to the skillet and toss to coat evenly with the sauce.
06 - Transfer mixture to a 2-quart baking dish. Sprinkle half of the crispy fried onions over the top.
07 - Bake for 25 minutes until bubbling. Remove from oven, top with remaining fried onions, and bake for an additional 5-7 minutes until golden and crisp.
08 - Let cool for 5 minutes before serving.
