# Ingredient List:
→ Vegetables
01 - 2 lb fresh green beans, trimmed and cut into 2-inch pieces (or substitute with thawed and drained frozen cut green beans)
→ 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 oven temperature to 350°F (180°C).
02 - Boil a large pot of salted water, add green beans and cook for 5 minutes until tender but still bright. Drain and rinse immediately with cold water to halt cooking. Set aside.
03 - Melt butter in a large skillet over medium heat. Add mushrooms and sauté until tender and browned, about 5-6 minutes. Incorporate onion and garlic, cooking an additional 2-3 minutes until softened.
04 - Stir in flour and cook for 1 minute while stirring. Gradually whisk in milk, cream, and vegetable broth. Simmer until thickened, roughly 5 minutes. Season with salt, pepper, and optional nutmeg.
05 - Add drained green beans to the skillet and toss thoroughly to coat with sauce.
06 - Transfer mixture into a 2-quart baking dish. Sprinkle half of the crispy fried onions evenly on top.
07 - Bake uncovered for 25 minutes until mixture is bubbling.
08 - Remove from oven, add remaining fried onions on top, and bake for an additional 5-7 minutes until topping is golden and crisp.
09 - Allow to cool for 5 minutes before serving.
