# 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 (180°C).
02 - Bring a large pot of salted water to a boil. Add green beans and cook for 5 minutes until just tender but still vibrant. Drain and rinse immediately with cold water to halt cooking. Set aside.
03 - In a large skillet, melt butter over medium heat. Add sliced mushrooms and sauté for 5-6 minutes until browned and tender. Stir in the chopped onion and minced garlic; cook for 2-3 minutes until soft.
04 - Add flour, stirring constantly for 1 minute. Gradually whisk in milk, heavy cream, and vegetable broth. Simmer until the sauce thickens, approximately 5 minutes. Season with salt, black pepper, and nutmeg if using.
05 - Add drained green beans to the skillet and fold gently to coat thoroughly with the sauce.
06 - Transfer mixture to a 2-quart baking dish. Spread evenly and sprinkle half the crispy fried onions over the top.
07 - Bake uncovered for 25 minutes, until bubbling at the edges.
08 - Remove from oven, top with remaining onions, and bake an additional 5-7 minutes until onions are golden and crisp.
09 - Let cool for 5 minutes before serving for optimal texture.
