Ingredients:

  • 1.5 lbs fresh green beans, trimmed and halved
  • 1 tbsp kosher salt
  • 1 lb cremini mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1.5 cups low-sodium chicken broth
  • 0.5 cup whole milk
  • 0.5 tsp fresh thyme leaves
  • 4 slices thick-cut bacon, diced
  • 1.5 cups crispy fried onions
  • 0.5 cup panko breadcrumbs
  • 1 tbsp melted butter
  • Salt and black pepper to taste

Instructions:

  1. Bring a large pot of water to a rolling boil and add 1 tablespoon of kosher salt. Blanch the green beans for exactly 3 minutes until tender-crisp.
  2. Immediately drain the beans and plunge them into a bowl of ice water to stop the cooking process. Once cooled, drain and pat completely dry.
  3. In a large oven-safe skillet over medium heat, cook the diced bacon until crisp. Remove bacon bits with a slotted spoon and drain on paper towels, reserving approximately 1 tablespoon of fat in the pan.
  4. Add 3 tablespoons of butter to the skillet. Sauté the chopped mushrooms until they release their moisture and turn a deep mahogany brown. Stir in the minced garlic and thyme during the last minute of sautéing.
  5. Sprinkle the flour over the mushrooms and cook for 2 minutes to create a roux. Gradually whisk in the chicken broth and whole milk. Simmer until the sauce thickens into a velvety velouté.
  6. Fold the dried green beans and half of the cooked bacon into the mushroom sauce. Season with salt and pepper to taste.
  7. In a small bowl, toss the crispy fried onions, panko breadcrumbs, the remaining bacon, and 1 tablespoon of melted butter.
  8. Top the casserole with the crispy onion mixture and bake at 375°F (190°C) for 25 minutes until the topping is golden brown and the sauce is bubbling.