# Components:
→ Vegetables
01 - 2 pounds fresh green beans, trimmed and cut into 2-inch pieces (or 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 - ½ cup heavy cream
09 - ½ cup low-sodium vegetable broth
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - ½ teaspoon ground nutmeg (optional)
→ Topping
13 - 1½ cups crispy fried onions, store-bought or homemade
# Directions:
01 - Set the oven temperature to 350°F.
02 - Boil a large pot of salted water. Add green beans and cook for 5 minutes until tender-crisp and bright green. Drain and rinse under cold water to stop cooking. Set aside.
03 - Melt butter in a large skillet over medium heat. Add mushrooms and cook for 5 to 6 minutes until browned and tender. Stir in onion and garlic, cooking an additional 2 to 3 minutes until softened.
04 - Sprinkle flour over vegetables and stir continuously for 1 minute. Gradually whisk in milk, cream, and vegetable broth. Simmer until thickened, approximately 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 to a 2-quart baking dish. Sprinkle half of the fried onions evenly over the top.
07 - Place dish in oven and bake for 25 minutes until sauce is bubbling.
08 - Remove from oven, distribute remaining fried onions on top, and bake an additional 5 to 7 minutes until topping is golden and crisp.
09 - Allow to cool for 5 minutes before serving.
