# 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 - Set the oven temperature to 350°F.
02 - Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until tender yet crisp and bright green. Drain and rinse immediately with cold water to halt cooking. Set aside.
03 - In a large skillet over medium heat, melt butter. Add mushrooms and cook for 5-6 minutes until browned and tender. Incorporate onion and garlic, cooking an additional 2-3 minutes until softened.
04 - Stir in flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk, heavy cream, and vegetable broth. Simmer for approximately 5 minutes until the sauce thickens. Season with salt, pepper, and nutmeg if desired.
05 - Add the drained green beans to the skillet and toss gently to coat evenly with the sauce.
06 - Transfer the mixture into a 2-quart baking dish. Evenly sprinkle half of the crispy fried onions over the surface.
07 - Place in the oven and bake for 25 minutes until the mixture is bubbling.
08 - Remove from oven, scatter the remaining fried onions on top, and return to bake for an additional 5 to 7 minutes until golden and crisp.
09 - Allow to cool for 5 minutes to set before serving.
